N’awlins Crab Cakes Recipe
Lump crabmeat with green and red bell peppers dressed with a garlic-lime butter.
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Ingredients
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For the Crab Cakes
Method
To Prepare the Crab Cakes
Prepare the Mixture
In a large bowl, combine the lump crabmeat, green bell pepper, red bell pepper, green onions, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, breadcrumbs, beaten egg, salt, and black pepper. Gently fold the mixture until well combined, being careful not to break the crab meat too much.
Form the Cakes
Shape the mixture into patties, about 2-3 inches in diameter. Place them on a plate and refrigerate for at least 30 minutes to help them firm up.
Fry the Cakes
In a large skillet, heat oil over medium heat. Once hot, add the crab cakes in batches, being careful not to overcrowd the pan. Cook for about 4-5 minutes on each side or until golden brown and crispy.
