- 16oz lump real crabmeat
- 1 eggs
- 2 Tbsp mayonnaise (plus more if needed)
- 1/4 tsp cayenne pepper
- 1 tsp brown mustard
- 1 cup stove top stuffing
- 1 Tbsp lemon juice
- 1/4 fresh cup cilantro
- 2 garlic cloves, minced
- 1/2 onion finely chopped
- olive oil, EVOO
- salt and pepper to taste (I personally didn’t use or need any of either)
Heat a 2-count of (just enough to cover the bottom of the skillet) olive oil in a skillet over medium heat. Add onion and garlic and skillet and cook just until almost caramelized, about 5-7 minutes. Combine all ingredients in mixing bowl and mix until thoroughly blended.
Form crab mixture by the handfull into a patty and place on a plate seperated by wax paper and refrigerate for one hour. Heat a 3 count of olive oil in a saute skillet over medium heat. Add crab cakes to hot oil and cook for about 4 minutes each side until golden browned and crispy on the outside.
Note: If crab mixture is too moist to stick together into a ball, add 1/4 cup of stuffing at a time to reach the right consistency. If too dry to pack together, add 1 Tbsp of mayonnaise at a time.
Still looking for the perfect pepper sauce to top this off – so I’ll be back.