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Categories:
lump crabmeat breadcrumbs scallions red bell pepper Bay seasoning ground red pepper light mayonnaise lemon juice canola oil lemon wedges
Viewed: 1 - Published at: 4 years agoIngredients
- 1 pound lump crabmeat, drained and shell pieces removed (2 2/3 cups)
- 1/2 cup unseasoned dry breadcrumbs
- 1/2 cup chopped scallions
- 1/4 cup finely chopped red bell pepper
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon ground red pepper (optional)
- 2 tablespoons light mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon canola oil or butter
- Lemon wedges (optional)
Method
- Combine crabmeat, breadcrumbs, scallions, bell pepper, Old Bay seasoning, and ground red pepper (if using) in a medium bowl. Add mayonnaise and lemon juice; mix with a fork. Form mixture into 8 patties about 3 inches in diameter.
- Heat oil in a medium skillet over medium heat. Fry crab cakes until browned on the bottom (about 4 minutes); turn and cook 4 more minutes, or until browned and an instant-read thermometer inserted into the crab cake reads 155°. Serve with lemon wedges, if desired.
