Easy Homemade Crab Cakes

• Seafood

  • 1 lb Pre-cooked or ready to eat crab meat

• Produce

  • 1/4 cup Dill, Fresh
  • 1 tsp Garlic powder
  • 1/2 tsp Onion powder

• Refrigerated

  • 1 Egg

• Condiments

  • 1 1/2 tsp Dijon mustard, grainy
  • 1 tsp Lemon juice
  • 3/4 cup Mayonnaise
  • 1/2 tsp Worchestershire sauce

• Baking & Spices

  • 1 pinch Cayenne pepper
  • 1/2 tsp Paprika
  • 1 pinch Pepper
  • 1 pinch Salt

• Oils & Vinegars

  • 1 Vegetable oil

• Bread & Baked Goods

  • 3/4 cup Italian style bread crumbs

Found on dishesanddustbunnies.com

Description

Ingredients

• 1 lb pre-cooked or ready to eat crab meat (or use imitation crab meat)
• ¼ - ½ cup fresh dill, chopped
• 1 tsp lemon juice
• 1½ tsp grainy Dijon mustard
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• ½ tsp Worchestershire sauce
• pinch of cayenne pepper
• pinch of salt
• pinch of pepper
• ¾ cup of mayonnaise
• 1 egg
• ¾ cup Italian style bread crumbs (the kind that has some herb seasoning in it)
• Vegetable oil for frying

Directions

• In a mixing bowl break up the crab meat so that its in smaller chunks and flaky.
• Add the remaining ingredients to the crabmeat and combine very well.
• Form the mixture into 16 small patties.
• Heat the vegetable oil in a large skillet over medium-high heat.
• Make sure that the oil is hot before dropping the crab cakes into the skillet. If the oil is not hot enough it will absorb into the crab cakes - you dont want that.
• Cook the crab cakes for 2-3 minutes on each side or until golden. If cooking from frozen youll need to cook an additional 1-2 minutes on each side.
• Once theyve cooked remove from the skillet and place on paper towel to drain any excess vegetable oil.
• Serve in addition to fries or rice and vegetables. Tastes awesome with homemade tartar sauce.