Crab Cakes

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  • 1 pound fresh crabmeat, picked over
  • 1/4 cup minced onion
  • 1/4 cup minced green bell pepper
  • 1/4 cup minced red bell pepper
  • 2 eggs, beaten
  • 1 teaspoon dry mustard
  • 1/2 teaspoon TABASCO® brand Original Red Sauce
  • 1 cup fine dry bread crumbs, divided
  • Salt to taste
  • Vegetable oil


Combine crabmeat, onion, bell peppers, eggs, mustard, TABASCO® Sauce, 1/2 cup of the bread crumbs and salt in a large bowl and mix well. Cover and refrigerate 1 to 2 hours until mixture firms up. Shape into small cakes about 1x1 1/2 inches; coat cakes with remaining 1/2 cup bread crumbs.

Pour oil into a large heavy skillet to a depth of 1/3 inch and place over medium heat. When oil is hot, add crab cakes and brown on both sides, about 3 to 5 minutes per side. Drain on paper towels. Serve warm with Zesty RĂ©moulade, if desired.

Makes 20 to 25 small crab cakes.

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  • Name: Crab cakes
    Date: October 30th, 2016
    You also can put salmon instead of crab it's really good
  • Name: Lisa Knoll
    Date: December 9th, 2015
    Can these crab cakes be baked?
  • Name: Beverly Binning
    Date: October 2nd, 2014
    soooo gonna try this!!!