Best Crab Cake Recipe

This best crab cake recipe is very good and quite easy to prepare, but it takes a little time to make, as they are fried in small batches.

This recipe will make 16 2" crab cakes, or I prefer to make about 30 1" cakes.

It is another excellent choice of crab meat recipes transformed into appetizers, which seem to disappear quickly at any gathering.

It is a great party food appetizer!

Ingredients:

• 1 7 oz. pkg. frozen crab meat, thawed
• 1/3 cup red pepper, finely chopped
• 1/4 cup green pepper, finely chopped
• 1/4 cup green onions, finely sliced
• 1 egg, beaten
• 1 1/4 cups dry breadcrumbs
• 3 tbsp. mayonnaise
• 1 tsp. horseradish sauce
• 2 tbsp. vegetable oil

Method:

• Drain thawed crab meat, remove cartilage. Press firmly to remove liquid.
• Transfer to large bowl.
• Add chopped peppers, onions, egg, 2 tbsp. breadcrumbs, mayo and horseradish.
• Place remaining breadcrumbs in a shallow dish.
• Form crab meat mixture into 16 even balls.
• Roll in breadcrumbs, flattening the balls to 2 inch diameters.
• In large frying pan heat 1 tbsp. oil over medium heat, cook crab cakes in batches, adding oil as needed, until nice and brown on both sides. About 3 minutes per side.
• Serve with crab cake sauce.

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