Crab Cakes Recipe
lump crab meat, red & yellow peppers, red onion, cayenne pepper, dill, breadcrumbs, horseradish cream sauce
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Ingredients
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Crab Cake Ingredients
Method
Instructions
- 1
Prepare the Mixture
In a large mixing bowl, combine the lump crab meat, diced red and yellow bell peppers, finely chopped red onion, cayenne pepper, and chopped dill. Gently mix to combine.
- 2
Add Breadcrumbs
Gradually add the breadcrumbs to the crab mixture. Stir until the mixture holds together but is not overly dry. Adjust the amount of breadcrumbs if necessary.
- 3
Form the Cakes
Using your hands, form the mixture into patties, about 2-3 inches in diameter. Place the formed crab cakes on a baking sheet lined with parchment paper.
- 4
Chill the Cakes
Cover the baking sheet with plastic wrap and refrigerate the crab cakes for at least 30 minutes to help them firm up.
- 5
Cook the Crab Cakes
Heat a skillet over medium heat and add a bit of oil. Once hot, add the crab cakes and cook for about 4-5 minutes on each side, or until golden brown and heated through.
- 6
Serve with Sauce
Serve the crab cakes hot with horseradish cream sauce on the side for dipping.
