Florida Crab Cakes
At a Glance
- Total
- 15 min
- Servings
- 4.00 serving(s)
Categories
- Main Course
- Seafood
- Floridian
- Pan-fried
Allergens
- Shellfish
- Egg
- Wheat
- Milk
- Fish
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Florida Crab Cakes brings together 1/2 lb fresh crabmeat, picked over, 1/2 cup fresh white breadcrumbs, 2 tablespoons mayonnaise in a practical dish for home cooking. It takes about 15 min to prepare and cook. It makes approximately 4 servings.
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Equipment
Mixing bowl, large nonstick skillet, paper towels
Ingredients
- 1/2 lb fresh crabmeat, picked over
- 1/2 cup fresh white breadcrumbs
- 2 tablespoons mayonnaise
- 2 tablespoons chopped fresh Italian parsley
- 1 tablespoon coarse-grained Dijon mustard
- 1 tablespoon chopped green onion
- 2 teaspoons fresh lime juice
- 1/4 scotch bonnet peppers (wear rubber gloves) or 1/2 serrano chili, seeded, minced (wear rubber gloves)
- 1 dash Worcestershire sauce
- 1 egg, beaten to blend
- 2 tablespoons butter
Instructions
Combine first 9 ingredients in bowl.
Season with salt and pepper.
Mix in egg.
For mixture into 8 equal patties, using scant ¼ cup for each.
(can be made ahead, covered and refrigerated).
Melt butter in large nonstick skillet over medium heat.
Fry cakes in batches until golden-brown, about 2 minutes per side.
Transfer cakes to paper towels; drain.
Arrange 2 cakes on each of 4 plates.
Top with Avocado ‘Butter’ and serve with toast points.
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