Kat's
Texas Crab Cakes
8 ounces crab meat, drained and flaked
1/4 cup onion, chopped
1/4 cup red bell pepper, chopped
1/4 cup celery, chopped
1/4 cup cilantro, chopped
1 jalapeno pepper, seeded and chopped
1/2 teaspoon Tabasco or Louisiana hot sauce
1 egg, beaten
1/4 cup mayonnaise
1/4 cup bread crumbs
Combine crab meat, onion, bell pepper, celery, cilantro, jalapeno pepper,
tabasco sauce, egg, mayonnaise and bread crumbs in a large bowl. Shape crab
mixture into 8 crab cakes (1/3 cup each). You can cover and chill until ready to
fry.
Heat a skillet for 3 minutes on medium high heat. Add 3 tablespoons canola oil
or butter to hot skillet. Fry 3 to 4 crab cakes at a time for 3 minutes on each
side.
Kat's Crab Cake
1 lb. lump crabmeat
8 Ritz crackers, crushed
3 1/2 tbs. Miracle Whip
1/4 tsp. Greek seasoning
1 tsp. sugar
1/4 tsp. garlic powder
3 tbs. canola oil
Combine all ingredients except oil.
Form into cakes 1/2 inch thick. Put a small amount of oil into a skillet.
Fry cakes on medium heat until browned on each side. Turn only once
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