Accented with celery, red bell peppers, onion, jalapeños, 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
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
Combine crab meat, onion, bell pepper, celery, cilantro, jalapeno pepper, 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
No Nutritional Information Available
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