Crab Cakes with a Kick
1/2 tsp Garlic minced 1 Tbsp Onion minced 1 Tbsp Celery
diced 2 Tbsp Mayonnaise 1 whole Egg
2/8 tsp Salt
3/8 tsp Black Pepper 1 tsp Dijon mustard 1 tsp Cajun
seasoning
4/4 cup Bread crumbs 1 lb Lump crab meat 2 Tbsp Oil
for sauteing
In a large stainless steel bowl, combine all ingredients
except crab meat and bread crumbs. Using gloved hands,
gently mix in crab meat, then add bread crumbs. Spread a
thin layer of plain bread crumbs on work surface. Form crab
mixture into equal balls, approximately 2" in diameter.
Place on crumbs. Gently flatten ball of crab mixture and
round the edges to form cakes about 1/2" thick and 3" round.
Refrigerate. In a saute pan, melt 2 tablespoons of oil until
hot. Gently slide in crab cakes 2 at a time. Brown on one
side approximately 2 to 3 minutes. Turn and brown on the
other side. Turn down heat to simmer and cook crab cakes
another 5 - 8 minutes. Yield:8 Servings
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