This is one of our family recipes, and our family just loves crab cakes. We found far too many restaurants served bad ones, which were too expensive and frankly, devoid of crab. Our solution was to experiment until we found the ones we could love, and included a Louis Sauce that made them even more delicious.
This recipe will produce 6 crab cakes so it is an appetizer for 6 or meal for 3.
”CrabCakes”
1/2 Cup Panko Bread Crumbs
1 Pound Lump Crab Meat
2 Tablespoons Mayonnaise
1/4 Finely Diced Green Bell Pepper
1/4 Finely Diced Red Bell Pepper
2 Green Onions
4 Sprigs Chopped Fresh Parsley
1 Finely Diced Jalapeno Pepper
1 Egg
1 Tablespoon Lemon Juice
1 Teaspoon Worcestershire Sauce
2 Teaspoons Dijon Mustard
1/4 Teaspoon Old Bay
1/4 Teaspoon Dry Mustard
1/4 Teaspoon Onion Powder
1/2 Cup Canola Oil
Louis Sauce
1 Cup Mayonnaise
1/4 Cup Chili Sauce
2 Tablespoons Minced Green Onions
2 Teaspoons Lemon Juice
1 Teaspoon Worcestershire Sauce
1 Teaspoon Horseradish
Salt and Pepper to Taste
Directions
- Saute the peppers for 5 minutes or until somewhat soft.
- Mix peppers and all ingredients, except Canola oil, in a large bowl.
- Fashion the crab mix into 6 equal size patties on a tray.
- Place the tray in the freezer for 30 minutes.
- Heat oil in a non-stick skillet and place crab cakes in oil, 3-5 minutes per side.
- Mix Louis sauce ingredients.
- Place crab cakes, Louis sauce on crabcake or on the side, with some lettuce on side.
