Ingredients for Carole's Crab Cakes
- Lump Crabmeat
- Imitation Crabmeat
- Eggs
- Red Pepper
- Green Pepper
- Vidalia Onion
- Garlic
- Sandwich Bread
- Mayonnaise
- Lemon Juice
- Additional Old Bay seasoning for dredging, to taste
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How to Make Carole's Crab Cakes
- Preheat oven to 375°F (190°C). Cube 1 cup of Wonder Bread into small pieces.
- In a large bowl, gently combine 1 lb lump crab meat, 1/2 cup mayonnaise, 1/4 cup finely chopped celery, 1/4 cup finely chopped onion, 1 large egg, 1 tablespoon Dijon mustard, 1 teaspoon Old Bay seasoning, salt and pepper to taste. Mix until just combined; be careful not to overmix.
- If the mixture is too loose, add cubed Wonder Bread, one tablespoon at a time, until it holds its shape. If the mixture is too dry, add mayonnaise, one teaspoon at a time, until it reaches the desired consistency.
- Shape the crab cake mixture into 4-6 patties, about 1/2 inch thick.
- In a shallow dish, combine 1/2 cup all-purpose flour and additional Old Bay seasoning to taste. Dredge each crab cake patty in the seasoned flour, ensuring it’s evenly coated.
- Heat a large skillet over medium heat with about 1/4 inch of vegetable oil. Fry the crab cakes for about 3-4 minutes per side, or until golden brown and cooked through. Alternatively, bake the crab cakes on a baking sheet lined with parchment paper for 20-25 minutes, flipping halfway through.
- Serve the crab cakes immediately with remoulade sauce, coleslaw, and french fries.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
13g
Fat
4g
Carbs
5g
