Prep 20 mins
Cook 15 mins
You may use imitation crab in place of the fresh crabmeat due to cost reasons, I have made these using imitation and it was still wonderful --- I have listed a honey-mustard sauce on the bottom to serve with the crab cakes if desired but these are just as good served alone! --- plan ahead there is a 1 hour freezing time.
- 1 lb crabmeat, shredded and picked over to remove shells and cartilage (imitation is okay to use)
- 1⁄2 cup green bell pepper, diced small
- 1⁄2 cup red bell pepper, diced small
- 1⁄4 cup finely shredded carrot
- 1⁄4-1⁄3 cup diced onion (green onion is okay)
- 1 egg, beaten
- 1⁄2 teaspoon garlic powder
- salt and black pepper
- 1⁄8-1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon mustard powder
- 1⁄2 cup mayonnaise (not salad dressing)
- 1⁄2 teaspoon Worcestershire sauce
- 1 cup breadcrumbs (for coating)
- vegetable oil (for frying)
- In a bowl combine all ingredients except the breadcrumbs and vegetable oil; mix until well mixed.
- Form into 3-oz cakes/patties.
- Roll each cake/patty into the bread crumbs.
- Place the cakes in the freezer for 1 hour to set.
- Remove from freezer, and saute on medium heat until each cake is golden brown and heated through.
- For the Honey-Mustard sauce; combine 1 cup mayonnaise with 1/2 teaspoon mustard powder, 2 tablespoons honey and pinch cayenne peper; mix and chill until ready to use.
These crab cakes turned out really flavorful. I used imitation crab and added some dry breadcrumbs as they seemed so wet. They still were very delicate, but the seasonings were just right. I added about a tsp. of horseradish too as suggested by others. Thanks for posting!
This was very good. I used 1 tsp red pepper flakes instead of 1/4 cup red bell pepper. And I accidently mixed the bread crumbs into the mixture but that didn't affect the outcome any. Next time I'm not going to put them in the freezer because the outside of the cake was very browned while the inside was cold and I only had them about 1/2 inch thick. Overall very good recipe.
My husband and I thought these were wonderful and I'm not even a big fan of crab cakes. I used imitation crab and followed the recipe exactly. Delicious! I have never make crab cakes before and found the mixture to be pretty loose which made it a little tricky to make the patties and dip them in the crumbs but I managed. I did put them in the freezer for an hour and then brushed them with oil for the browning. When the first side looked brown I basted the tops with the oil then flipped them and turned down the heat till the second side was brown and heated through. Mine did not fall apart and I think the key is only turning them one time. I will make these many times, they were sooo good. As for the sauce, we did not care for it. Made it exactly but still tasted like mayonnaise to us. These crab cakes don't need a sauce! I did use low fat mayo for this recipe and left out the salt and pepper.. Reheated leftovers for lunch today, still fabulous! Thank you Kitten, you have such great recipes! Can't wait to make this again!