Total Time
20mins
Prep 0 mins
Cook 20 mins

This recipe is my modified version of Paula Dean's crab cakes.

Ingredients Nutrition

Directions

  1. Saute onion, garlic, and bell pepper until tender, and cool slightly.
  2. Mix 1/3 cup bread crumbs, mayonnaise, sour cream, egg, Worchestershire sauce, mustard, lemon juice, horseradish, hot sauce, salt and pepper together in a mixing bowl.
  3. Stir in sauted onion mixture, and crab meat, combining carefully.
  4. Form into 5 cakes (1/2 cup measuring cup works well).
  5. Combine remaining bread crumbs and cayenne pepper on a plate, and carefully coat crab cakes with mixture.
  6. Saute cakes in non-stick pan coated with oil until golden brown, turning once.
  7. Serve with favorite dipping sauce.

Reviews

(1)
Most Helpful

These crab cakes made a yummy, quick and easy light lunch. I made them as written, using 1/2 tsp. hot sauce, which gave them a little zing without being too spicy. We liked the added cayenne pepper in the bread crumb coating. Next time, I might add a little extra bread crumbs to the crab cake mixture to stiffen it some, as they were very soft and wanted to fall apart. I served these topped with a squeeze of lemon and with tartar sauce. *Made for Fall 2009 PAC*

Bayhill October 04, 2009

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