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© 2019 The Delicious Cook by Ronnie Woo. All Rights Reserved.

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Super Loaded Crab Cakes

March 13, 2013

Super Loaded Crab Cakes

 

 

Crab Cakes:

1/2 pound of crabmeat, picked free of shells

1/3 (10-12 crackers) cup crushed butter crackers (i.e. Ritz crackers or something similar)

2 tablespoons of chives, finely chopped

1/3 cup of bell pepper, finely chopped

1/3 cup of fresh corn, finely chopped

1/4 mayonnaise

1 egg

1 teaspoon of Worcestershire sauce

1 teaspoon of dry mustard

Juice of 1/4 lemon

Salt and pepper, to taste

Flour, for dusting

Canola oil

 

Aioli (Mix all ingredients together and let sit for about 10 minutes):

½ cup of mayonnaise, homemade or storebought

1 tablespoon of lemon juice

salt and pepper to taste

1/2 teaspoon of dry mustard

1 tablespoons of fresh chives

Salt and pepper, to taste

2 shallot cloves, minced, sautéed in butter for about 1-2 minutes (optional)

 

Instructions for crab cakes:

  1. In a large bowl, mix all ingredients, except for the flour and canola oil. Shape into patties and dust with flour.

  2. Over medium heat, heat up a couple tablespoons of canola oil in a medium-sized pan. When the oil begins to give off just a hint of steam, carefully place the crab cakes in the pan and pan-fry for about 4-5 minutes on each side, until golden brown.  

  3. Serve with aioli sauce and enjoy!

  4.  

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