Antonio's Amazing Italian Crab Cakes
Delectable crab cake recipe from my brother, Tony.
Ingredients
- 8 oz lump crab meat
- 2 ½ oz wild rice (cooked)
- 2 oz yellow onion (diced)
- 1 oz red bell pepper (diced)
- 1 egg
- 2 oz bread crumbs (or roughly crushed crackers/panko)
- 2 oz mayonnaise
- 1 Tbsp Dijon mustard
- 1 tsp Tapatio hot sauce (or other hot sauce)
- ½ tsp sea salt
- ⅛ tsp pepper (to taste)
- ½ cup more panko crumbs (for breading the cakes)
- olive oil (as needed for frying the crab cakes)
Sauce:
- 2 oz mayonnaise
- 2 tsp Dijon mustard
- ⅛ tsp Tapatio (or other hot sauce)
Instructions
- Sauté the onion and red bell pepper in olive oil for about 5 minutes.
- Place the crab, wild rice, onion and red pepper, egg, panko crumbs, mayonnaise, mustard, hot sauce, salt and pepper in large bowl and briefly and gently mix until combined.
- Refrigerate for at least an hour as they will hold their form better.
- While the mixture is chilling, make the sauce: combine the mayonnaise, mustard and hot sauce and stir until evenly combined. Keep refrigerated
- When almost ready to serve the crab cakes, form the mixture into patties and dredge in breadcrumbs, then place on a tray.
- Heat some olive oil in a nonstick sauté pan over medium high heat, then add a few cakes. Fry until golden brown on each side.
- Remove from pan and place on paper towel lined plate, then place on serving platter. Serve with sauce, while hot.
Notes
- If you want to make it with fresh crab meat, these are even better.
Nutrition
Serving: 1 crab cake | Calories: 240kcal | Carbohydrates: 16g | Protein: 9g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 41mg | Sodium: 611mg | Potassium: 152mg | Fiber: 1g | Sugar: 1g | Vitamin A: 166IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 1mg
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