Tailgate Crab Cakes

Recipe courtesy Sally Stockton

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Rated 4 stars out of 5
  • Rate This Recipe
  • Read 19 Reviews
Total Time:
35 min
Prep
15 min
Cook
20 min
Yield:
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Level:
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Ingredients

  • 6 tablespoons olive oil
  • 1/2 cup chopped onions
  • 1/3 cup chopped green bell peppers
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • Fresh ground black pepper
  • 1 cup green onions
  • 1 tablespoon minced garlic
  • 1 tablespoon Cajun choice seasoning
  • 3 eggs
  • 2 teaspoons Dijon mustard
  • 1 1/2 cups bread crumbs
  • 1 cup grated Parmesan cheese
  • 1 pound real or imitation crab meat
  • 2/3 cups flour
  • 1/4 cup water

Sauce for Crab cakes:

Directions

Heat 1/2 of oil over high heat. Saute onions, bell peppers, salt, white pepper and about 15 turns of fresh ground black pepper for about a minute. Add green onions, garlic, Cajun choice seasoning and cook for another minute. Remove and put in bowl. Cool mixture for a few minutes. Stir in 2 eggs, Dijon mustard, 1/4 cup of bread crumbs and Parmesan cheese. Then add crab meat depending on size of crabcake. Gently mix the mixture and form into crab cakes. First dip both sides in flour, then in egg/water (egg and 1/4 cup water whisked together). Cover in bread crumbs and fry about 2 minutes on each side over medium heat.

For the Sauce for the Crab Cakes: Combine everything in a pan except egg, oil, and black pepper over high heat bring to a boil for about 2 minutes. Remove from the heat and let cool for 15 minutes. Put in blender and add egg. While blending add oil and black pepper about 10 turns. Serve immediately.

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in Food Network's kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.

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Newest Ratings and Reviews

Read all 19 reviews

  • on May 15, 2013

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    Good Taste, but steps to mold into cakes did not work for me. They feel apart when I was trying to dip in flour and the dredging just didn't work.

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  • on March 23, 2009

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    My husband and kids really liked this recipe. My only recommendation is to cut up the crab finer with a pastry cutter or knife so it will form better patties. It was a bit tricky to stay together when dipping, but when cooked it held together as well as any crabcake. I served it w/o the sauce and the flavor was great.

    people found this review Helpful.
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  • on September 16, 2007

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    I made this for a party for some non-meat eaters that were coming. Several of the meat eaters ate these and chose them over the hamburgers I also served. I got more compliments from this recipe.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

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