Jumbo Lump Crab Cakes

Author

NuWave

Servings

4

Category

Appetizers

Ingredients

• 2 c cooked crab meat
• 1 T all-purpose flour
• ½ c mayonnaise
• 3 green onions, finely chopped
• 1 yellow onion, medium, finely chopped
• ½ c roasted pepper, finely chopped
• 1 egg
• ½ c panko bread crumbs plus 1c extra
• ½ t garlic powder
• ½ t sea salt
• ½ t freshly ground black pepper

Directions

1. In a large bowl, add crab meat, flour, mayonnaise, onions, green onions, roasted pepper, egg, ½c bread crumbs, garlic powder, sea salt, and fresh ground black pepper. Combine all ingredients. Do not overwork mixture. Divide crab mixture into 16 equal portions and form crab cakes.
2. In a shallow dish, add 1c of bread crumbs. Pat each crab cake into the bread crumbs. Place each crab cake on a tray or plate and put in freezer for 1 hour. (This will make them easier to handle.)
3. Preheat at 360°F.
4. Once preheated, place in Fry Pan Basket. Set at 360°F for 10 minutes. Cook until golden brown. Serve hot with dipping sauce of choice.