Photo: Iain Bagwell; Styling: Kay Clark
Hands-on Time
50 Mins
Total Time
1 Hour 55 Mins
Yield
Makes 12 servings

For these plump Coastal Texas treats, make sure to handle the delicate mixture carefully; the chilling process helps the cakes hold their shape during cooking.

How to Make It

Step 1

Sauté bell peppers, yellow onion, and garlic in 2 Tbsp. hot oil over medium-high heat 8 to 10 minutes or until tender. Stir in mustard and next 4 ingredients. Add breadcrumbs, and sauté 1 minute. Transfer mixture to a large bowl. Cool 15 minutes.

Step 2

Fold eggs into breadcrumb mixture until blended. Gently stir in crabmeat and green onions. Shape into 12 (3-inch) crab cakes (about 1/3 cup each). Cover and chill 30 to 40 minutes.

Step 3

Melt 1 Tbsp. butter with 2 Tbsp. oil in a large nonstick skillet over medium heat. Add 4 crab cakes to skillet; cook 3 to 4 minutes on each side or until browned. Remove from skillet, and keep warm in a 200° oven. Repeat procedure with remaining oil, butter, and crab cakes, wiping skillet clean after each batch. Serve with Lemon Butter.

United Tastes of Texas by Jessica Dupuy, copyright 2015, Oxmoor House.

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