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Categories:
bell pepper onion olive oil garlic egg Worcestershire sauce caesar salad dressing crab breadcrumbs nutmeg Bay seasoning
Viewed: 49 - Published at: 3 years agoIngredients
- 1/2 bell pepper (red)
- 1/2 onion (sweet)
- 1 tablespoon olive oil
- 1 garlic clove (minced)
- 1 egg
- 1 tablespoon Worcestershire sauce
- 3/4 cup caesar salad dressing (I use Marie's)
- 16 ounces crab
- 1/2 cup breadcrumbs (dry, Italian)
- 1/2 teaspoon nutmeg
- 1/2 teaspoon Old Bay Seasoning (optional, to taste)
Method
- Clean and remove seeds from bell pepper, and dice small.
- Dice onion small too.
- Pre-Heat oven to 400 degrees F.
- In skillet, ad olive oil and saute onions and bell peppers until tender on medium heat. About 10 minutes, stirring so they don't burn.
- Add garlic and saute for an additional minute.
- Set aside and allow to cool.
- In a small bowl, add egg, Worcestershire sauce and Caesar salad dressing and mix well.
- In a larger bowl, add crab and if you are using canned crab, pick through it and look for pieces of shells or cartilage and discard.
- Add sauteed bell pepper, onion, garlic and bread crumbs and mix well.
- Then add egg mixture and mix it well so all is coated well.
- On a jelly roll baking pan (cookie sheet with sides), cover with a sheet of baker's parchment paper.
- Form eight crab cakes and place them on top of parchment lined pan.
- Bake for 18-20 minutes.
- Serve and enjoy!
