Lori's Famous Crab Cakes

These crab cakes are just the best. I make these often at home, and I make a smaller appetizer size for parties. They are always a hit. They are easy and delicious. I won't eat crab cakes out anymore! Serve with fresh squeezed lemon and tartar sauce!

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 225 Calories

Ingredients

• 1 egg white
• 1 tablespoon fresh lemon juice
• ½ cup dry bread crumbs
• ½ teaspoon Worcestershire sauce
• ½ teaspoon hot pepper sauce
• 2 green onions, thinly sliced
• ¼ teaspoon onion powder
• 2 tablespoons mayonnaise
• ¼ teaspoon dry mustard
• 2 teaspoons Dijon mustard
• ⅓ cup dry bread crumbs
• 1 cup canola oil for frying
• 4 sprigs fresh parsley, chopped
• ¼ green bell pepper, seeded and diced
• ¼ red bell pepper, seeded and diced
• ¼ teaspoon Old Bay TM seasoning
• 3 (6 ounce) cans crabmeat, drained and flaked

Recipe Instructions

Step 1

In a bowl, toss together the 1/3 cup bread crumbs, green bell pepper, red bell pepper, green onions, and parsley. Mix in the egg white, mayonnaise, lemon juice, Worcestershire sauce, and Dijon mustard. Season with Old Bay seasoning, dry mustard, and onion powder. Fold crabmeat into the mixture. Form into 6 large cakes. Coat in the remaining 1/2 cup bread crumbs.

Step 2

Heat the oil in a large, heavy skillet. Fry the cakes 5 minutes on each side, or until evenly brown. Drain on paper towels.