The Chaparral Louisiana Crab Cakes


No Photo

Ingredients

  • 1 pound Dungeness crabmeat, picked clean
  • 1 ounce red bell pepper, diced
  • 2 ounces green onion, finely chopped
  • 2 ounces roasted corn kernels
  • 1/2 ounce mayonnaise
  • 1/2 ounce coarse-grain Dijon mustard
  • 1/2 ounce garlic, chopped
  • Japanese breadcrumbs as needed

Instructions

  1. Combine crabmeat, pepper, onion, corn and garlic with mayonnaise and mustard.
  2. Add breadcrumbs until meatball consistency is reached, then form into cakes.
  3. Sauté cakes in oil until golden brown, and serve with tartar sauce of your choice.

Source: The Chaparral at Marriott's Camelback Inn - Phoenix, Arizona

This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.



Join our group at Gab Join our group at Gab

Weekly Specials from The Prepared Pantry