Enormous chunks of delicious crab meat are packed into these {Four Seasons} Crab Cakes. Serve them with cole slaw and garlic mayonnaise dip and these savory patties become a meal fit for a king.
Course Appetizer
Cuisine American
Prep Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 16patties
Calories 226kcal
Author Nicole Crocker
Ingredients
For the crab cakes:
118 ounce canLump crabmeatDrained
1CupSeasoned breadcrumbs
1/2CupMayonnaise
1Egg
White pepper to taste
For the coleslaw:
114 ounce packageColeslaw mix
1/2CupMayonnaise
2TablespoonApple cider vinegar
1/2teaspoonSugar
2TablespoonsMilk
1TablespoonGround celery seedoptional
For garlic mayonnaise dip:
1CupMayonnaise
1CloveMinced garlic
1TablespoonLemon juice
White pepper to tase
Instructions
For crab cakes:
Mix bread crumbs,mayonnaise, eggs and white pepper. Open cans of crab and drain.
Add crab to mixture.
Form into patties and place on a platter and place in refrigerator for 2 hours to overnight.
Heat 1 Tbs olive oil in a pan and cook patties on medium heat. Brown on both sides and remove to a dish lined with a paper towel. You can keep in a warm oven (250 degrees F) until ready to serve.
Take care not to dry them out though.
For Coleslaw:
Mix Mayonnaise, cider vinegar,sugar, milk and ground celery seed together. Add packages of coleslaw to mixture and put in refrigerator to chill.
For the garlic mayonnaise dip:
Mix mayonnaise with garlic,lemon juice and white pepper and set in refrigerator to chill.