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Texas Gulf Coast Crab Cakes
Accented with celery, red bell peppers, onion, jalapeƱos, cilantro and Tabasco sauce, these crab cakes have a taste that's as big as Texas. Serve three for an appetizer or five on a bed of mixed green
Prep Time:
15 minutes
Cook Time:
15 minutes
Makes:
4 servings
Ingredients

8 ounces H-E-B crab meat, drained and flaked

1/4 cup onion, chopped

1/4 cup red bell pepper, chopped

1/4 cup celery, chopped

1/4 cup cilantro, chopped

1 jalapeno pepper, seeded and chopped

1/2 teaspoon Tabasco or Louisiana hot sauce

1 egg, beaten

1/4 cup mayonnaise

1/4 cup bread crumbs

Directions


Combine crab meat, onion, bell pepper, celery, cilantro, jalapeno pepp
er, tabasco sauce, egg, mayonnaise and bread crumbs in a large bowl.
Shape crab mixture into 8 crab cakes (1/3 cup each).
You can cover and chill until ready to fry.
Heat a skillet for 3 minutes on medium high heat.
Add 3 tablespoons canola oil or butter to hot skillet.
Fry 3 to 4 crab cakes at a time for 3 minutes on each side

Nutritional Information


No Nutritional Information Available


Source


H-E-B