Crab Cakes

Southern Living
10 servings


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4 green onions, sliced
1/3 cup mayonnaise
1 large egg, lightly beaten
1 to 2 teaspoons capers
1 teaspoon Cajun seasoning
1 teaspoon Dijon mustard
1 pound fresh lump crabmeat, drained
1 1/2 cups soft breadcrumbs
1 tablespoon butter or margarine
1 tablespoon olive oil


Stir together first 6 ingredients in a large bowl; gently fold in crabmeat and breadcrumbs.

Shape mixture into 10 patties.

Heat 1/2 tablespoon butter and 1/2 tablespoon oil in a large nonstick skillet over medium-high heat. Cook 5 crab cake patties 4 minutes on each side or until golden. Place crab cakes on paper towels to drain. Repeat procedure with remaining 1/2 tablespoon butter, remaining 1/2 tablespoon oil, and crab cake patties.

Created date

December 2001