Confetti Crab Cakes

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Confetti Crab Cakes


Crab Cakes

  • 8 ounces fresh or frozen lump crabmeat, cartilage removed
  • 1/4 cup cooked or canned corn
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped red bell pepper
  • 1/4 cup grated onion
  • 1/3 cup mayonnaise
  • 1 teaspoon TABASCO® brand Original Red Sauce
  • 1/4 teaspoon salt
  • 3/4 cup saltine cracker crumbs, divided
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter or margarine

Spicy Dill Sauce


Combine crabmeat, corn, celery, red bell pepper, grated onion, mayonnaise, TABASCO® Sauce, salt and 1/2 cup saltine cracker crumbs in medium bowl; mix well. Form 2 tablespoons of mixture into 2-inch round patties. Repeat with remaining mixture to make 12 patties. Carefully coat each patty with remaining cracker crumbs.

Heat oil and butter in 12-inch skillet over medium heat. Cook crab cakes until golden, about 3 minutes per side, adding more oil and butter if necessary.

For Spicy Dill Sauce, combine sour cream, dill, lemon juice and TABASCO® Sauce.

Serve crab cakes on bed of mesculin lettuce mix with Spicy Dill Sauce.

Makes 12.

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