Crab Cakes



1 Lb. Lump crab meat
1/2 C Red & yellow Pepper, small dice
1/8 C Red onion, small dice
1/8 C Chives, small dice
1 each Whole eggs
2 Tbsp. Dijon mustard
1/4 C Mayonnaise
1/2 tsp Tabasco
2 Tbsp. Worcestershire
1 tsp Old Bay seasoning
1/2 tsp White pepper
2-3 C Panko (Japanese Bread Crumbs)
Juice of 1 Lemon


Cut all vegetables the same size so you will have all the flavors evenly through the mixture. Mix eggs, mustard, mayonnaise, Tabasco, Worcestershire, Old Bay and pepper in a separate bowl. Add the dry mixture (vegetables) to the wet. Mix thoroughly and add breadcrumbs.

Press into 4 oz cakes using a circular mold.

In non-stick pan heat 2-3 tbsp oil over high heat. Place cakes in oil and cook till golden brown. Turn cake over and repeat. Take out of oil and place on a paper towel. To ensure they are cooked completely through (important if you are pressing thicker cakes) you can finish cooking them in the oven for a few minutes.
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