Crab Cakes

Recipe Ingredients

1 lb	454g / 16oz	Fresh crabmeat - well picked over
1/4 cup	15g / 0.5oz	Minced onion
1/4 cup	23g / 0.8oz	Minced green bell pepper
1/4 cup	23g / 0.8oz	Minced red bell pepper
2		Eggs - beaten
1 teaspoon	5ml	Dry mustard
1/2 teaspoon	2.5ml	Tabasco brand Pepper Sauce
1 cup	146g / 5.1oz	Fine dry bread crumbs - divided
		Salt - to taste
		Vegetable oil
		Zesty Remoulade - see * Note
		Fresh dill sprigs - (optional)

Recipe Instructions

* Note: See the "Zesty Remoulade" recipe which is included in this collection.

In a large bowl, combine first 7 ingredients, 1/2 cup bread crumbs, and salt. Cover and refrigerate 1 to 2 hours until mixture firms. Shape mixture into small cakes, approximately 1 by 1 1/2 inches. Coat cakes with remaining bread crumbs.

Pour oil into heavy skillet to depth of 1/3 inches and place over a medium heat. Once oil is hot, brown crab cakes on both sides, about 3 to 5 minutes per side. Remove to paper towels.

Serve warm, topped with dollops of Zesty Remoulade. If desired, garnish cakes with sprigs of dill.

This recipe yields 20 to 25 small crab cakes.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513

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