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Ingredients:
- 35 grams of low fat
mayonnaise
- 30 grams of Creole
mustard
- A dash of Creole
seasoning
- Diced parsley
- Diced green
onion
- 1 pepper diced
- Meat of two
crabs
- Bread crumbs
- Salt and pepper to taste
Preparation:
To stop yourself from making soggy
and moist crab cakes, squeeze your crab meat to get rid of excess moisture if possible. Once done, put your
crab meat in a bowl and toss in the mayonnaise, mustard, parsley, salt
and pepper along with the other seasonings and bread crumbs. Mix until blended. When you have this ready, simply
use your hands to create small crab cakes. Once you are satisfied with this, chill them for a couple of hours in
aluminium foil.
Heat oil/butter and cook the crab cakes with 5 minutes per
side and serve with lemon wedges.
This dish is well suited to be served with different sauces
and dips including tartar sauce and maybe even a spicy sauce. Also provide a few lemon wedges for squeezing
just before eating.

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