Ingredients
Scale
- 1 lb pre-cooked or ready to eat crab meat (or use imitation crab meat)
- 1/4 – 1/2 cup fresh dill, chopped
- 1 tsp lemon juice
- 1 1/2 tsp grainy Dijon mustard
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp Worchestershire sauce
- pinch of cayenne pepper
- pinch of salt
- pinch of pepper
- 3/4 cup of mayonnaise
- 1 egg
- 3/4 cup Italian style bread crumbs (the kind that has some herb seasoning in it)
- Vegetable oil for frying
Instructions
- In a mixing bowl break up the crab meat so that it’s 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 don’t want that.
- Cook the crab cakes for 2-3 minutes on each side or until golden. If cooking from frozen you’ll need to cook an additional 1-2 minutes on each side.
- Once they’ve 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.
