CRAB CAKES
Provided by Ellie Krieger
Categories appetizer
Time 40m
Yield 4 servings (8 crab cakes, serving size is 2 crab cakes)
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray.
- In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, crab boil seasoning, and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, 1/4 cup of the bread crumbs, salt and pepper. Put the remaining bread crumbs in a shallow dish.
- Divide the crab mixture into 8 mounds. Shape each mound into a round and coat in bread crumbs. Transfer to the prepared baking sheet and flatten the crab cake to form a patty about 1-inch high. Repeat to form the remaining crab cakes.
- Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer.
- Serve crab cakes with tartar sauce alongside.
- Spoon yogurt into a small bowl lined with paper towels. Place in the refrigerator until some of the liquid from the yogurt is released, about 30 minutes. Scoop thickened yogurt into a small bowl, add the rest of the ingredients and stir to combine.
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Aizaz Bhutta
[email protected]I love these crab cakes! I've made them several times and they are always a hit.
Faith Ifeoma
[email protected]These crab cakes were so easy to make and they were so delicious!
Thomas C. Gray
[email protected]I used a mix of crab meat and shrimp and they were so flavorful!
Correll Brown
[email protected]I made these crab cakes with a gluten-free breadcrumb mixture and they were delicious!
Blantina Chapeta
[email protected]These crab cakes were a bit too dry for my taste, but I still enjoyed them.
DAVID BA
[email protected]I found the recipe to be a bit confusing, but the crab cakes turned out great.
human minu
[email protected]These crab cakes were a bit too salty for my taste, but I still enjoyed them.
Reno uchiha
[email protected]I'm not a huge fan of crab, but I really enjoyed these crab cakes. They were so well-seasoned and the texture was perfect.
Sylvester best
[email protected]I made these crab cakes for a party and they were a huge success! Everyone loved them.
Kelly Hargate
[email protected]These crab cakes were a bit more work than I expected, but they were definitely worth it! They were so flavorful and juicy.
Julian Santiago
[email protected]I followed the recipe exactly and the crab cakes were perfect! I served them with a lemon-butter sauce and they were divine.
ANITA'S JOURNEY 'S
[email protected]These crab cakes were easy to make and turned out great! I used a mix of lump crab meat and claw meat, and they were so moist and delicious.
Babalola David
[email protected]I've made these crab cakes several times and they are always a hit! I love the crispy exterior and the tender, flavorful interior.
LOVE&LOYALTY LUCIO
[email protected]These crab cakes were delicious! I used fresh crab meat and they were so flavorful. I will definitely be making these again.