- 1 pound crab meat, checked for shells
- 1 red pepper, finely chopped
- 1 stalk celery, finely chopped
- 1/2 small onion, finely chopped
- 1 Tbls olive oil
- 1 1/2 tsp Old Bay seasoning
- 1 Tbls Dijon mustard
- 2 eggs
- 3 Tbls mayonnaise
- 3 Tbls plain yogurt
- 1/2 tsp salt
- dash of hot sauce
- 1/2 cup panko bread crumbs
Preheat oven to 400. Shape cold mixture into 8 cakes and place on cookie sheet. Bake for 10 minutes.
If you want crispy crab cakes, turn them once while baking. I am always afraid they will fall apart, so I turn on the broiler for a few minutes to crisp the tops.
If you want extra crispy crab cakes, fry them for 3-4 minutes per side, until golden.
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