Ingredients
- 5 # Crab Meat
- ¼ cup Dijon Mustard
- 1 cup Mayo
- 5 ea Eggs
- 4 cups Panko Bread Crumbs
- 1 bu Green Onions
- 1 bu Cilantro
- 1 ea Red Bell Pepper
- 1 ea Red Onion
- 1 tsp Cyenne Pepper
- 2 ea Lemon Zest
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Crab Cakes
Time: 15 minutes prep, 5 minutes cook
Servings: 50 ea
Directions
- 1. Mix All Ingredients together.
- 2. Form into 2 oz patties.
- 3. Fry in pan over medium heat.
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Summary
Reviews
March 14, 2008
These were fantastic. Only used a lb of crab meat so I scaled back on all the ingredients. All added a little salt...not sure why, just did. Cooked the patties about 2 min on each side and worked out really well.I've cooked/tasted this recipe!This is a variation
February 23, 2009
My daughter and I really liked these crab cakes, they were perfect!I've cooked/tasted this recipe!
Comments
- June 12, 2008Mihir,
Where did you buy the crab meat? I only saw fresh crab legs and whole crabs in the shops here, but I don't think you've extracted the meat out of them;-) 
May 24, 2008Couldn't be better. These are about the best crab cakes I've ever had, and this was my first time making them. I followed the recipe precisely (including the remoulade sauce) and it yielded about 34 decent size cakes. Cooked them at home, and then brought them on a camping trip, re-heated them, and they were devoured. People couldn't stop talking about them.
