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it's on and crackin' crab cakes

(1 rating)
logansw avatar
Recipe by
Sherri Williams
@logansw
Crestview, FL

If you want crab cakes that are full of crab and no breading; this is your recipe. They are packed with so much goodness, they should be illegal! Cooking with Love & Ppassion. sw :)

(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 15 Min

Ingredients For it's on and crackin' crab cakes

  • 3 lg
    egg whites, whisked
  • 2 Tbsp
    mayonnaise, heaping
  • 2 tsp
    horseradish mustard
  • 1/4 c
    colorful bell peppers, chopped
  • 2 tsp
    chives, chopped
  • 2 tsp
    lake mohawk fish & seafood rub or favorite seafood seasoning
  • 1/2 tsp
    red pepper flakes
  • zest of 1 lemon
  • 1 lb
    blue crab meat
  • salt to taste
  • 2 Tbsp
    vegetable oil
  • EASY AIOLI
  • 1/4 c
    olive oil mayonnaise
  • juice of 1 lemon
  • 1 Tbsp
    italian parsley, chopped
  • 1/2 tsp
    lake mohawk fish & seafood rub
  • 1
    garlic clove, minced
  • salt to taste

How To Make it's on and crackin' crab cakes

  • 1
    Preheat oven to 350 degrees F.
  • 2
    Combine all ingredients except crab meat. Mix thoroughly. Fold in crab meat. *Note* the mixture will be loose but will firm up when eggs are cooked.
  • 3
    Form crab mixture into 4 cakes.
  • 4
    Heat a large skillet to medium high heat. Add oil to pan. Fry for about a minute or so until golden brown. Flip and place in oven. Bake for 10-12 minutes or until crab cake are firm to touch.
  • 5
    Combine aioli ingredients and serve with crab cakes.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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