Not a Traditional Crab Cake...So Much Flavor...No Filler
1/2 Red onion (diced)
1 Clove Garlic (minced)
1 Jalepeno Pepper (minced)
Salt/Pepper
3 Tablespoons Vegetable Oil (1 tablespoon for saute / 2 tablespoons for pan frying)
1 Can of Crab Meat (lump or crab claw meat, cleaned and picked over)
1 Tablespoon Dijon Mustard
1 Tablespoon Mayonnaise
2 Tablespoons Wondra Flour
Panko Bread Crumb
Coat the bottom of a small sauce pan with 1 tablespoon of vegetable oil
Over medium heat saute onion,garlic and jalapeno pepper till soft (about 4-5 minutes)
Season with salt/pepper
Remove from heat and cool
In a bowl combine crab meat, mustard, mayonnaise and cooled onion mixture
***Mix well and add Wondra flour one tablespoon at a time
Form into 8 cakes
Lightly coat crab cakes in Panko bread crumb
Place in refrigerator for at least 1 hour to set
Remove cakes from refrigerator and allow to come to room temperature
Heat a frying pan with 2 tablespoons of vegetable oil
Pan fry each side of the crab cake till Panko is golden brown (about 3-4 minutes per side)
***Wondra flour is an instant flour and can be found in any Supermarket.
