Steakhouse Crab Cakes

Steakhouse crab cakes are a nice blend of crabmeat, bell peppers, and creole seasoning. These are great crab cakes by themsleves, and are perfect for serving with a crab cake sauce or two.

Ingredients -

1 pound Lump Crab Meat
1 Egg
2 tablespoons chopped Fresh Parsley
3 tablespoons Cracker Crumbs
1/2 cup Mayonnaise
2 tablespoons Creole Mustard
1/2 teaspoon Ground Black Pepper
1 1/2 tablespoons Olive Oil
1 tablespoon finely diced Red Bell Pepper
1 tablespoon finely diced Green Bell Pepper

Preparation:

1. Preheat oven to 400 F.

2. In medium size mixing bowl, beat egg slightly. Whisk in parsley.

3. Stir in cracker meal, mayonnaise, mustard and pepper.

4. Fold in crab.

5. Form 8-12 equal size crab cakes.

6. Place crab cakes on non-stick cookie sheet and bake 5 minutes. Flip crab cakes over gently and bake additional 5 minutes.

Variations and Recipe Ideas:

Cooking Tip

Horesradish Sauce

In a saucepan, combine 3/4 cup freshly grated horseradish, 3 tablespoons minced shallots, 2 teaspoons minced garlic, 2 teaspoons Dijon mustard and 1 1/2 cups heavy cream. Season with salt and white pepper. Stirring constantly, Bring sauce to boil. Reduce heat and simmer for additional 10-12 minutes until sauce thickens. Serve warm.

Cooking Tip

Chipotle Chili Sauce

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