Southwest Crab Cakes

Submitted by Ms. DMAC

"This is a wonderful appetizer. I love to make this before another Mexican main dish."

 

• Ready In: 25mins
• Ingredients: 12
• Serves: 6

ingredients

• 2 (6 ounce) cans drained and squeezed dry white crabmeat
• 1 large egg, beaten
• 2 tablespoons mayonnaise (French's Gourmayo Smoked Chipotle)
• 1 tablespoon chopped fresh cilantro
• 2 teaspoons Worcestershire sauce
• 1 teaspoon fresh lime juice
• vegetable oil
• 1⁄4 teaspoon ground cumin
• 1⁄4 teaspoon ground red pepper
• 1⁄2 garlic powder
• 1⁄3 cup diced red onion
• 1⁄2 cup unseasoned breadcrumbs

directions

1. In medium bowl, combine all ingredients except crabmeat and oil; blend well.
2. Gently fold in crabmeat; avoid breaking lumps of crabmeat.
3. Using a 1/3 measuring cup, divide mixture into 6 portions. Shape cakes into 2 1/2 x 1/2-inch cakes.
4. Add enough oil to cover the bottom of a large skillet (about ? cup). Heat oil over medium-high heat until hot.
5. Gently add the crab cakes; fry each side until deep golden brown (about 4 to 5 minutes per side).
6. Drain on paper towels.
7. Serve immediately.