Learn how to make crab cakes packed with flavor!
3 tbsp, extra virgin olive oil
¼ cup red bell pepper, finely chopped
¼ cup yellow bell pepper, finely chopped
½ cup yellow onion, finely chopped
1/3 cup plain yogurt
1 tbsp Dijon mustard
2 tsp. old bay seasoning
2 eggs, beaten
1/3 cup panko breadcrumbs
1 lb. backfin lump crab meat
- Sauté peppers, and onions in the 2 tablespoons of olive oil on medium-high heat for 5-6 minutes until tender. Set aside and let cool.
- Add yogurt, mustard, old bay, and eggs to a medium-sized bowl and mix well. Add the panko and onion and peppers mixture and mix well. Add the crabmeat and mix gently not to break up the crabmeat too much.
- In a sauté pan, on medium high heat add 1 tablespoon of olive oil. Take crabmeat mixture and form into a patty and sauté for 3-4 minutes on each side until golden brown.
- Serve.
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