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Ingredients Jump to Instructions ↓

  1. 1 T. butter

  2. 1/2 cup chopped celery

  3. 1/2 cup chopped onion

  4. 1 lb. crab meat

  5. 1 egg beaten

  6. 3 T. mayo

  7. 1 T. chopped parsley

  8. 1 T. chopped dill

  9. 2 T. oil

  10. 2 T. creole seasoning breadcrumb s Dipping sauce :

  11. 1 cup mayo

  12. 2 t. dijon mustard

  13. 1 1/2 T. lemon juice

  14. 2 T. dill , roughly chopped. salt , cayenne, white pepper to taste.

Instructions Jump to Ingredients ↑

  1. Preheat oven to 300 degrees. Make dipping sauce: blend mayo, mustard, lemon juice, salt, white pepper and cayenne until smooth. Pulse in dill. Refrigerate dressing. In small skillet, melt butter. Add onion and celery, saute till transparent. In mixing bowl, add crab, ¼ cup bread crumbs, onion, celery, egg, mayo, seasonings, dill and parsley. Dampen hands. Mold crab into 1½ inch patties and dip into remaining breadcurmbs. Refrigerate for approx. ½ hour or until cold. Fry in oil 4-6 minutes or until golden brown. Line cookie sheet with paper towels. Place crab cakes on cookie sheet and cook in the oven for an additonal 5-10 minutes. Serve with dipping sauce.

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