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Ultimate Crab Cakes

Prep 15 min
Total 35 min
Servings 8

We combined lump crab meat with Swiss cheese, red bell pepper, mayo and Dijon mustard for pub-worthy crab cakes that can be ready in just 35 minutes. MORE + LESS -

Arlene Cummings

August 23, 2011

Ingredients

eggs, beaten

1/2

medium red bell pepper, seeded, finely chopped (1/2 cup)

medium green onions, finely chopped (2 tablespoons)

tablespoons chopped fresh parsley

tablespoons mayonnaise

teaspoons seafood seasoning (from 6-oz container)

teaspoon Dijon mustard

lb lump crab meat

cup shredded Swiss cheese (4 oz)

Salt and pepper to taste

1 1/2

cups Progresso™ lemon pepper panko crispy bread crumbs

Vegetable oil for frying

Tartar sauce

Steps

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1

Line cookie sheet with waxed paper. In large bowl, mix egg, bell pepper, green onions, parsley, mayonnaise, seafood seasoning and mustard. Gently stir in crab meat and Swiss cheese. Season to taste with salt and pepper. Shape into 8 patties.
2

Dip both sides of each crab cake into bread crumbs, pressing crumbs into cake with hands to completely cover; place on cookie sheet. Refrigerate about 20 minutes to firm up crab cakes.
3

In 12-inch skillet, heat oil over medium heat. Add patties; cook until golden brown on both sides, being very careful when flipping so patties do not fall apart. Serve warm with tartar sauce.

Expert Tips

Crab cakes can be made ahead and kept in the refrigerator, covered with plastic wrap, until ready to fry.
Crab cakes can also be broiled on a lightly greased cookie sheet for 8 to 10 minutes without turning or until they are golden brown.