Crab Cakes Recipe

Crab cakes are one of those things that I’ve always loved to eat out at restaurants but never made at home. They can be a bit cost-prohibitive: good crab meat isn’t cheap, but I cheated the system a bit. After doing a bit of searching at my local grocery store, I found canned crab where they stock the canned tuna for less than 1/3 the price of the fresh stuff. It’s not quite as good as top-of-the-line jumbo lump crab, but it will definitely do for these crab cakes

This recipe is great for entertaining for several reasons. The crab cake mixture needs to chill out in the fridge for at least 30 minutes, but it could easily keep for a couple hours in the fridge before frying. The cakes can also be served hot or at room temperature, so fry them up shortly before guests arrive, and people can snack on them throughout your party. Plus, if you make them small enough, these crab cakes can even be finger food. I just served them off a baking sheet and let everyone help themselves.

Crab Cakes

Prep Time: 1 hour, 20 minutes
Cook Time: 10 minutes
Total Time: 1 hour, 30 minutes
Yield: 12 large crab cakes

Ingredients :

•     2 tablespoons olive oil
•     2 small bell peppers, diced
•     1 small onion, diced
•     2 stalks celery, diced
•     1/2 teaspoon hot sauce (I used sriracha)
•     1/2 teaspoon Worcestershire sauce
•     1/2 teaspoons Old Bay seasoning
•     3/4 pound crab meat (I used 3 cans of Bumble Bee fancy white crab meat)
•     1/3 cup mayonnaise
•     2 teaspoons mustard
•     2 eggs, lightly beaten
•     1/2 teaspoon salt
•     1/2 teaspoon pepper
•     3/4 cup panko breadcrumbs
•     Additional olive oil, for frying

See Full Recipe please visit : Crab Cakes