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1 lb lump crabmeat
1 oz diced red onion
1 oz diced red bell pepper
.10 oz chopped green onion
.10 oz fresh chopped garlic
1 oz Worcestershire sauce
To taste Tabasco sauce
To taste tony's Creole seasoning
1oz Creole mustard
3 oz mayonnaise
2 oz panko bread crumbs
Combine all ingredients in a stainless steel bowl and fold together. Do not mix vigorously or the crabmeat will break apart.
Form the crabmeat mixture into two ounce patties. Recipe will yield approximately 10, 2-ounce portions.
In a saute pan, heat two tablespoons of olive oil until just before smoking. Place crab cakes in pan and cook until golden brown, approximately 2 minutes. Turn them over and sear for two minutes more until golden brown.
Remove from pan and continue process until all cakes are cooked. Serve over some baby mache with a little drizzle of fresh squeezed lemon juice.