8 oz. Crab Claw Meat, picked over to remove shells
2 cups fresh white bread crumbs
1/4 cup non-fat yogurt or 3 tablespoons cream
1 egg, beaten
2 tablespoon finely chopped onion
1 tablespoon finely chopped celery
1/2 teaspoon Old Bay Seasoning
* canola oil for frying
1/2 cup flour
Make 2 cups coarse bread crumbs by pulsing 4 to 6 slices torn bread in a food processor or blender 15 seconds.
Blend all ingredients, except flour and oil, with a fork in a medium bowl until evenly mixed.
Heat 1/8 to 1/4 inch canola oil (about 1 to 1 1/2 cups) in a 10-inch skillet 5 minutes over Medium-High heat.
Oil is hot when a pinch of flour sizzles immediately.
Form crab mixture into 8 cakes about 3 inches in diameter and 1/2-inch thick.
Turn each cake in flour to coat both sides.
Fry immediately or set on waxed paper until ready to fry. Fry 4 crab cakes at a time 2 minutes per side or until light golden brown. Remove and drain on folded paper towel.
No Nutritional Information Available
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