CAJUN CRAB CAKES

 Spring has arrived and the weather has been beautiful! The azaleas are in bloom!

Azaleas will always remind me of my Mississippi home!

My parents grew the most beautiful Azaleas for over fifty years.

Our Knock-Out roses are beginning to bloom.

This year, I plan to add a few pink roses to this grouping.

Hmmm....Mother's Day is right around the corner isn't it?

 

Mae! Always ready to be featured among the flowers!

Prettiest girl in the world!

I'll let you in on a little secret on my recipe for crab cakes. If you find yourself out of crab, you can substitute tuna. I often do that.....substitute two packages or cans of tuna for the crabmeat! Delicious!!! Serve with Mississippi lemon coleslaw, fresh corn on the cob and a good remoulade!
 

 

CAJUN CRAB CAKES

1 pound crab meat
2 heaping T.  Mayonnaise

1/2 T. mustard
2 eggs, lightly beaten
1 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper

½ T. Cajun seasoning

1 t. garlic powder
1 T. minced red bell pepper

2 T. minced onion
1 cup Ritz crackers, crumbled

Panko Bread Crumbs

 

Combine all ingredients except the crackers. Add crackers crumbs in as close to sautéing as possible so that they crab cakes don’t get too moist from the other ingredients. Form into patties the size of hamburger patties. Dredge each patty in panko bread crumbs. Chill briefly.

Brown in frying pan over low heat in butter or olive oil for 5 minutes per side. Make sure that it’s crispy outside but moist and juicy inside. Cover and bake for 30 minutes at 300 degrees F.