Best-Ever Crab Cakes
(Recipe courtesy of Wendy Wesley.) For this recipe below you can substitute fish or chopped shrimp for the crab. Serve with a salad on the side for a beautiful meal.
Ingredients
- ½ cup chopped onion
- ½ of a red, orange, or yellow bell pepper, diced
- 1 tablespoon
oil or butter
- 1 tub/container lump crab meat (4-6 ounces)
- ¼ cup mayonnaise
- ½ cup
bread crumbs
Dash of hot sauce
- salt, pepper, chili powder, lime juice to taste
- Optional: Greek yogurt
Instructions
- Sauté onion and bell pepper in a pan with 1 tablespoon oil or butter. Remove from pan and cool.
- Mix together remaining ingredients in a bowl and let rest for 5 minutes. Add the onion and pepper mixture to the crab mixture. Form into 4 cakes about the size of your palm and cook in a hot pan until brown on each side.
- Serve with a lime/mayo or hot sauce/mayo mixture on the side. Plain Greek yogurt also works well in this recipe and for the sauce.
