Southwest Crab Cakes
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2 (340.19 g) can drained and squeezed dry white crabmeat
- 1 large egg, beaten
- 29.58 ml mayonnaise (French's Gourmayo Smoked Chipotle)
- 14.79 ml chopped fresh cilantro
- 9.85 ml Worcestershire sauce
- 4.92 ml fresh lime juice
- vegetable oil
- 1.23 ml ground cumin
- 1.23 ml ground red pepper
- 1 garlic powder
- 78.78 ml diced red onion
- 118.29 ml unseasoned breadcrumbs
directions
- In medium bowl, combine all ingredients except crabmeat and oil; blend well.
- Gently fold in crabmeat; avoid breaking lumps of crabmeat.
- Using a 1/3 measuring cup, divide mixture into 6 portions. Shape cakes into 2 1/2 x 1/2-inch cakes.
- Add enough oil to cover the bottom of a large skillet (about ? cup). Heat oil over medium-high heat until hot.
- Gently add the crab cakes; fry each side until deep golden brown (about 4 to 5 minutes per side).
- Drain on paper towels.
- Serve immediately.
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RECIPE SUBMITTED BY
I am a stay at home mom, and I love to experiment with new recipes. FoodTV is always on and I gain much knowledge tunning into shows like "Good Eats", "30 Minute Meals" and "Paula's Homecooking". This website has been a favorite of mine for a few years but I just joined as a member. For Christmas my husband upgraded me to a premium membership. It has really been worth it. Review my recipes, please!!! Oh and I am also a Tupperware Lady...PM if you want to order from anywhere online!