Appetizers|Entrées|Summer Favorites

Cranberry Bayou Crab Cakes

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Ingredients

  • 1/4 cup green bell pepper, seeded and diced
  • 1/4 cup celery, small dice
  • 1/4 cup red bell pepper, seeded and diced
  • 1/4 cup yellow onion, small dice
  • 1 tsp fresh garlic, chopped fine
  • 4 Tbsp butter
  • 1 lb. crabmeat, cooked, drained
  • 1 1/2 cup dried cranberries
  • 2 cups saltine crackers, crushed
  • 4 tsp Dijon mustard
  • 1 Tbsp lemon juice, fresh
  • 2 tsp Old Bay seasoning
  • 2 1/2 cup mayonnaise
  • 4 sprigs fresh parsley, chopped
  • 2 cups bread crumbs
  • 1/2 Tbsp Worcestershire sauce
  • 1/4 cup canola oil
  • 1 lemon, sliced in wedges
  • Salt and pepper to taste

Instructions

  • In a small saute pan, melt butter and then saute garlic, onions, celery and peppers until tender, approximately 3 minutes, then cool.
  • Mix sauteed vegetables with crabmeat, Dijon mustard, bread crumbs, lemon juice, mayonnaise, Worcestershire sauce, dried cranberries, saltine crackers, Old Bay seasoning, salt and pepper to taste.
  • Form into 12 3-oz. cakes
  • Heat the oil in a large heavy skillet. Fry the cakes until evenly brown on both sides. Drain on paper towels. Serve with lemon wedge.