Crab Cakes I recipe

All Recipes Appetizers and Snacks Seafood Crab Crab Cake Recipes

Ingredients

1 onion, chopped
1 green bell pepper, chopped
2 tablespoons vegetable oil
2 potatoes
1 pound fresh Dungeness crabmeat
salt to taste
ground black pepper to taste
1 egg, beaten
1 cup cornflakes cereal, crumbled

Nutrition Info

300.5 calories
carbohydrate: 29.6 g
cholesterol: 113.5 mg
fat: 9.4 g
fiber: 3.5 g
protein: 24.5 g
saturatedFat: 1.5 g
servingSize: -
sodium: 411.3 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a medium saucepan, boil potatoes in salted water to cover. Drain, and set aside.

  2. In a medium saute pan, heat 2 tablespoons oil over medium heat. Add onion and pepper, cook and stir until tender.

  3. Transfer potatoes to a large bowl, and mash well. Mix in cooked vegetables and crab meat. Season to taste with salt and pepper. Form into cakes about the size of hamburgers. Dip in beaten egg, roll in crumbs.

  4. In a large, heavy skillet, heat oil over medium heat. Fry crab cakes in oil until golden brown, turning once.

Recipe Yield

4 servings

Recipe Note

These crab cakes are made with potatoes, and have a crunchy cornflake crust. Can be served as is, or on a bun with mayonnaise, lettuce, and a slice of tomato.

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