Crab Cakes (sorry, few measurements, I just go by texture)

Canned Crab Meat, very well drained
Minced onion & Garlic
Mayonnaise
Dijon mustard
Worcestershire sauce
Old Bay seasoning
Eggs
LC Bread Crumbs (fm www.synergydiet.com)

- Saute onion & garlic
- Beat 2 of the eggs
- Combine onion & garlic with crab meat, mayonnaise, seasoning,
dijon mustard, worcestershire, and Old Bay seasoning. Texture should permit you to make sticky little patties that will hold together as you dip & fry.
- Dip patties in beaten egg, coat with LC bread crumbs and fry in a small amount of oil over medium heat

I love them with creamy horshradish, which you can buy or make by mixing fresh horshradish with some mayo, or a chipotle mayo (I mix chipotle powder with mayo).

An alternative with oriental flair:

crab meat, chopped water chestnuts, chopped green onions, sesame oil, soy sauce, and wasabi, which is an Oriental horseradish.

Good Luck!!
Jen

I make my crab cakes similar to how you make them only I use crushed pork rinds mixed in with it instead of breadcrumbs. Also for coating the outside ... makes a nice crunchy crab cake.

I haven't tried using Dijon mustard but I have added Cajun seasonings and some diced green peppers, celery and mushrooms.

I didn't have to use the beaten eggs though as I found the crab cakes were moist enough to adhere to the crushed pork rinds.

Yummy ....

I amde crab cakes the other night but added a can of baby shrimp the the mix!!! YUM!!! I also used the pork rinds rather than bread crumbs.
I love this WOE!!! So much variety!!!

thanks for sharing the recipe! I hope to make that this week!

Holy Yum! I am going to have to make these asap!

yummy,yummy. sue