ULTIMATE CRAB CAKES
We combined lump crab meat with Swiss cheese, red bell pepper, mayo and Dijon mustard for pub-worthy crab cakes that can be ready in just 35 minutes.
Provided by Arlene Cummings
Categories Entree
Time 35m
Yield 8
Number Of Ingredients 13
Steps:
- Line cookie sheet with waxed paper. In large bowl, mix egg, bell pepper, green onions, parsley, mayonnaise, seafood seasoning and mustard. Gently stir in crab meat and Swiss cheese. Season to taste with salt and pepper. Shape into 8 patties.
- Dip both sides of each crab cake into bread crumbs, pressing crumbs into cake with hands to completely cover; place on cookie sheet. Refrigerate about 20 minutes to firm up crab cakes.
- In 12-inch skillet, heat oil over medium heat. Add patties; cook until golden brown on both sides, being very careful when flipping so patties do not fall apart. Serve warm with tartar sauce.
Nutrition Facts : ServingSize 1 Serving
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SK Maithil Official
[email protected]Yum!
Ashley Fern
[email protected]Overall, these crab cakes were pretty good. I liked the flavor and the texture. However, they were a bit too greasy for my taste. I think I might try using less butter next time.
Delilah Walker
[email protected]These crab cakes were a bit too spicy for my taste. I think I might try using less cayenne pepper next time.
Ahmed Amin
[email protected]These crab cakes were delicious! I loved the combination of crab meat, bread crumbs, and spices. I also liked that they were baked instead of fried. I will definitely be making these again.
Zonia
[email protected]These crab cakes were a bit too salty for my taste. I think I might try using less Old Bay seasoning next time.
MD:Maruf Hasan
[email protected]Not bad!
Andraea Thorne
[email protected]These crab cakes were just okay. The crab meat was a bit dry and the bread crumbs were too crispy. I think I would try a different recipe next time.
shegxy media
[email protected]I'm not a huge fan of crab cakes, but I have to say that these were pretty good. The crab meat was fresh and flavorful, and the bread crumbs gave them a nice crispy crust. I would definitely make these again.
Tofik Muhaba
[email protected]These crab cakes were delicious! The crab meat was fresh and flavorful, and the bread crumbs gave them a nice crispy crust. I served them with tartar sauce and lemon wedges, and they were a hit with my family.
Martin Heinemann
[email protected]I followed the recipe exactly and my crab cakes turned out perfect. They were golden brown and crispy on the outside, and tender and juicy on the inside. The flavor was also spot-on. I will definitely be making these again!
Usifo Inumidun
[email protected]These crab cakes were amazing! I made them for my family and they all loved them. The crab meat was fresh and flavorful, and the bread crumbs gave them a nice crispy crust. I will definitely be making these again.
Eric Fournier
[email protected]Meh.
ViTHu Abi
[email protected]These crab cakes were a bit too dry for my taste. I think I might try adding a little more mayonnaise next time.
Ivaylo Tonchev
[email protected]I love crab cakes and this recipe is my go-to. They're always crispy on the outside and tender on the inside. I also love that I can make them ahead of time and freeze them.
Bridget Mwanza
[email protected]These crab cakes were delicious! I followed the recipe exactly and they were perfect. I will definitely be making these again.
Bob Razi
[email protected]I've made these crab cakes several times now and they always turn out great. They're so easy to make and they're always a crowd-pleaser.
Alina Maharjan
[email protected]These crab cakes were a hit at my last dinner party. The flavors were perfectly balanced and the texture was spot-on. I highly recommend this recipe to anyone looking for a delicious and impressive seafood dish.