Casa Crab Cakes by Serrano's Salsa Company

Wednesday, July 26, 2006

Yield: 12 cakes


1 egg
1/3 mayonaise
1/2 lemon of squeezed fresh lemon juice
1 cup bread crumbs
2 tsp seasonings
1/2 green onion finely chopped
1/2 red bell pepper finely chopped
1/2 green bell pepper finely chopped
1 ear roasted corn and cut from the ear
1 lb. all lump crab meat
salsa as needed
butter as needed
cilantro as needed chopped
tarter sauce as needed


  • Mix all ingredients together except for the crab
  • Add crab meat and mix together
  • Chill in cooler to allow to firm
  • Heat skillet and add desired butter
  • Pan fry the crab cakes about 3-4 minutes per side turning once
  • Remove from heat, plate, top with cilantro and serve with salsa