{Four Seasons} Crab Cakes

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

Total Time 35

Servings patties

Calories 226kcal

Author Nicole Crocker

Ingredients

For the crab cakes:

1 18 ounce can Lump crabmeat Drained
1 Cup Seasoned breadcrumbs
1/2 Cup Mayonnaise
1 Egg
White pepper to taste

For the coleslaw:

1 14 ounce package Coleslaw mix
1/2 Cup Mayonnaise
2 Tablespoon Apple cider vinegar
1/2 teaspoon Sugar
2 Tablespoons Milk
1 Tablespoon Ground celery seed optional

For garlic mayonnaise dip:

1 Cup Mayonnaise
1 Clove Minced garlic
1 Tablespoon Lemon 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.

Nutrition