Tonight I prepared crab cakes for dinner with a side of veggies and it was de-lish!!! Very flavorful and if you like spicy foods, then you'll love this recipe. I've made a few changes to the original recipe to give it a little more kick. If you don't like your food too spicy, then scale back on the pepper or eliminate the Habanero pepper altogether.
- 2 tablespoon olive oil
- 6 green onion, chopped
- 1/2 of one Habanero pepper, chopped
- 1/2 cup olive oil
- 16 oz can of canned crabmeat, drained (no imitation)
- 1 egg
- 2 teaspoon mayo
- 2 teaspoon horseradish mustard
- 1 teaspoon dry mustard
- 8 oz buttery round crackers, crushed
- 1 teaspoon ground cayenne pepper
- 1 teaspoon garlic powder
- a pinch or two of Old Bay Seasoning
- salt and pepper to taste
- 1 cup of regular dry bread crumbs
Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Saute green onions and Habanero pepper together until soft. Allow to cool, then pick out Habanero pepper and throw away.
Combine crabmeat, sautéed green onions, egg, mayo, dry mustard, horseradish mustard, crushed crackers, garlic powder, Old Bay Seasoning, salt and pepper into a large bowl, then mix very well. Form into 1/2 inch thick patties and coat the patties with bread crumbs
Heat 1/2 cup olive oil in a skillet over medium heat. Cook cakes until golden brown on each side. Drain excess oil on paper towel. Serve hot with a side of veggies and ....Bon Appetit!!
|Crab Cakes for days!!|
|Very meaty and full of flavor!!! Yummy....Now time for bed|