Light Crab Cakes

Perfect crab cake mixture to make in the morning and prepare in the evening. Simple recipe with easy to find ingredients. Cakes need a couple hours of refrigeration to time for falvors to combine.

Ingredients -

1 pound Crabmeat, cooked, cartilage removed and flaked (2 1/2 to 3 cups)
1 1/2 cups soft White Breadcrumbs (without crusts)
2 tablespoons Butter, melted
1 teaspoon Ground Mustard (dry)
2 large Egg Yolks, beaten
1/2 teaspoon Salt
1/8 teaspoon Fresh Ground Black Pepper
Vegetable Oil

Preparation:

1. Mix all crabmeat, breadcrumbs, butter, mustard, egg, salt and pepper.

2. Make 4 crab cakes of equal size from crab cake mixture.

3. Place crab cakes on wax paper and refrigerate 2 hours.

4. Cover bottom of large saute pan with oil and heat over medium heat.

5. Saute crab cakes 4 to 5 minutes per side, until golden brown and cooked through.

6. Remove from saute pan and drain on paper towels.

Variations and Recipe Ideas:

Cooking Tip

Chipotle Sauce

Mix 3/4 cup mayonnaise, 1 tablespoon fresh lime juice, 1 tablespoon chopped roasted peppers, 2 teaspoon minced canned chipotle chilies in bowl. Cover, refrigerate until ready to use.

Cooking Tip

Spicy Lemon Sauce

Melt 2 tablespoons butter in a saucepan over medium heat. Stir 4 teaspoons all-purpose flour to form a smooth paste. Gradually stir in 3/4 cup milk; bring to a boil over medium heat, stirring constantly. Cook for 2 minutes or until thickened. Remove from heat, and stir in 2 tablespoons lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon cayenne pepper.