Crab Cakes

Deborah Dana
Deborah Dana
Based on mayonnaise, celery, peppers, and green onions. They are prepared in the oven.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 2 tablespoons unsalted butter 2 tablespoons unsalted butter
  • 1 cup onion, chopped 1 cup onion, chopped
  • 1/2 cups celery 1/2 cups celery
  • 1/4 cups green bell pepper, chopped 1/4 cups green bell pepper, chopped
  • 1 clove garlic, chopped 1 clove garlic, chopped
  • 1/4 cups chives, chopped 1/4 cups chives, chopped
  • 1 pound crab meat
  • 1/4 cups Parmesan cheese 1/4 cups Parmesan cheese
  • 2 tablespoons parsley 2 tablespoons parsley
  • 3/4 cups breadcrumbs, without flavoring 3/4 cups breadcrumbs, without flavoring
  • 1 egg 1 egg
  • 1 tablespoon mustard 1 tablespoon mustard
  • 1/2 cups mayonnaise 1/2 cups mayonnaise
Preparation
40 mins
0 mins
Medium
  • Melt butter over medium heat, add onion, celery, peppers, garlic, and scallions, season with salt and cayenne pepper and cook until the vegetables are soft, about 5 minutes. Let cool for 10 minutes.
  • Mix the crab meat with parmesan cheese, chopped parsley, mayonnaise, egg, mustard, and breadcrumbs. Add more breadcrumbs until the desired consistency is reached.
  • Add the previously cooked vegetables.
  • Form the crab cakes (balls of the mixture) and place on a baking tray.
  • Bake at 180 degrees for 15 to 20 minutes and then broil for 5 minutes to brown. (but watch closely as they can burn quickly).

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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