American

Crab Cakes

Name: Crab Cakes
Prep time: 15 min
Cook time: 8 min
Total time: 1 h 23 min
Yield: 4 servings
Ingredients: 1 pound lump and claw crab meat; 1/4 cup panko; 1/2 cup scallions (green onions -- finely chopped); 1/4 cup red bell pepper (finely diced); 1 tablespoon Dijon mustard; 1/4 cup mayonnaise; 1 egg; Kosher salt and freshly ground black pepper -- to taste; 3/4 cup flour or panko; Kosher salt and freshly ground black pepper -- to taste; 1 teaspoon curry powder; 2 tablespoons canola oil

I wrote this recipe for my mother. She always said you couldn't get a good crab cake in Minnesota. I just had to prove her wrong. She loved these!

By Chef Laura Bonicelli

bell pepperlump crabmayonnaise

Prep Time

15 min

Cook Time

8 min

Total Time

1 hr 23 min

Servings

4 servings

Ingredients

1 poundlump and claw crab meat
1/4 cuppanko
1/2 cupscallions (green onions -- finely chopped)
1/4 cupred bell pepper (finely diced)
1 tablespoonDijon mustard
1/4 cupmayonnaise
1 egg
Kosher salt and freshly ground black pepper -- to taste
3/4 cupflour or panko
Kosher salt and freshly ground black pepper -- to taste
1 teaspooncurry powder
2 tablespoonscanola oil

Instructions

1
Mix the crab, panko, scallions, red pepper, mustard, mayonnaise, and egg in a bowl. Season the mixture with salt and pepper. Refrigerate for 1 hour.
2
Season the flour (or panko)with salt, pepper, and curry powder.
3
Remove the crab mixture from the refrigerator. Shape the crab cakes into cakes (I usually use a 1/3-cup measuring cup) and dredge with the seasoned flour.
4
Preheat a skillet and add the oil. When hot, add the cakes and cook until golden brown--turning once. This process takes 3 to 4 minutes on each side.
5
Serve with mango salsa.

Nutrition (per serving)

276

Calories

25g

Protein

14g

Carbs

13g

Fat

Fiber

1223mg

Sodium