These famous crab cakes are just the best. I make these often at home, and I make smaller appetizers for parties. They are always a hit. They are easy and delicious. I won't eat crab cakes out anymore! Serve with fresh squeezed lemon and tartar sauce!
Ingredients
- dry bread crumbs: 0.33333 cup
- green bell pepper: 0.25 piece (diced)
- red bell pepper: 0.25 piece (diced)
- green onions: 2 piece (sliced)
- sprigs fresh parsley: 4 piece (chopped)
- hot pepper sauce: 0.5 tsp
- egg white: 1 piece
- mayonnaise: 2 Tbsp
- lemon juice: 1 Tbsp (fresh)
- Worcestershire sauce: 0.5 tsp
- Dijon mustard: 2 tsp
- Old Bay TM seasoning: 0.25 tsp
- dry mustard: 0.25 tsp
- onion powder: 0.25 tsp
- crabmeat: 3 cans (6 ounce cans, drained and flaked)
- dry bread crumbs: 0.5 cup
- canola oil for frying: 1 cup
Metric Conversion
Stages of cooking
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In a bowl, toss together dry bread crumbs, green bell pepper, red bell pepper, green onions, and parsley. Mix in egg white, mayonnaise, lemon juice, Worcestershire sauce, and Dijon mustard. Season with Old Bay seasoning, dry mustard, and onion powder. Fold crabmeat into mixture. Form into 6 large cakes. Coat in remaining bread crumbs.
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Heat oil in a large, heavy skillet. Fry cakes 5 minutes on each side, or until evenly brown. Drain on paper towels.
