Sweet and savory crab cakes.
Mix all ingredients together in a large bowl. The mixture should be thick but moist; feel free to add more bread crumbs as needed. With damp hands, shape mixture into 6 medium patties or 8 small patties. Cover and refrigerate for 30 minutes. Heat the canola oil in a nonstick skillet. Add crab cakes and brown, about 4 minutes per side.
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These were very good – simple and delicious. We used fresh caught steamed crabs and doubled the recipe. Didn’t have onion powder or parsley flakes so we just omitted them. Don’t think it hurt it at all. We also used Big Papi hot sauce. If we had just been making them for ourselves, I would’ve doubled the amount of garlic and hot sauce. But they were quite tasty.
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
by Lori Kemph | Mutt & Chops in
Main Courses
Prep: Cook:
Serves: 2 Level: Easy
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