Crab Cakes With Garlic Mayonnaise

Course : Seafoods
Serves: 4 - 6
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3/4 cup regular or low-fat mayonnaise
4 cloves garlic -- minced
1/4 teaspoon cayenne pepper
1 pound crab meat -- picked over and squeezed dry
2 large eggs -- slightly beaten
1/4 cup minced green onions
1/4 cup minced red bell pepper
2 tablespoons copped fresh thyme or 1 teaspoon dried
1 1/2 cups fresh white breadcrumbs
2 tablespoons vegetable oil

Preparation / Directions:

Mix mayonnaise, garlic and cayenne pepper in small bowl. Refrigerate while preparing crab cakes. Mix crab meat, 1 beaten egg, green onion, bell pepper, thyme and 1/2 cup bread crumbs in medium bowl. Season with salt and pepper. Form crab mixture into eight 1/2-inch-thick cakes. Dip each cake in remaining egg then into breadcrumbs, coating completely. Heat oil in heavy large skillet over medium heat. Working in batches, add crabcakes to oil and cook until golden brown, about 6 minutes per side. Serve hot with garlic mayonnaise. Prep Time: 20 minutes Cook Time: 12 minutes Makes: 8 crabcakes I love crab cakes all year round. In the winter, I like to serve them with braised greens and in the summer with corn on the cob and a tomato salad. Whatever time of year you serve them, garlic mayonnaise is the perfect accompaniment.


Nutritional Information:

855 Calories (kcal); 42g Total Fat; (45% calories from fat); 106g Protein; 9g Carbohydrate; 778mg Cholesterol; 1629mg Sodium

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