Crab Cakes with Fresh Lime
Recipe
- 1 pound backfin crabmeat
- 1 egg, beaten
- ½ cup mayonnaise
- ¼ teaspoon Tabasco sauce
- 1 ½ tablespoons fresh lime juice
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper
- 1 ½ tablespoons chopped fresh cilantro
- 1 cup French bread crumbs
- 1 cup French bread crumbs for coating
- 2 tablespoons canola oil
- 2 tablespoons butter
- lime wedges for garnish
In a medium bowl, combine egg, mayonnaise, Tabasco, lime juice, salt, cayenne and cilantro.
Blend in bread crumbs. Gently blend in crabmeat, being careful not to break the meat apart.
Shape into 6 patties or 8 cakes. Coat lightly with 1 cup bread crumbs.
Heat oil and butter in a skillet to 375° F. Add the crab cakes to the skillet and cook until golden brown, about 4 to 5 minutes per side. Drain on paper towels.
Garnish with lime wedges.
Contributed by Joyce Taylor MM2
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