Lousiana Crab Cakes

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6 entree size cakes or Easy
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Ingredients (5)

  • One pound of crab meat drained and flaked
  • A Quarter cup of onion and a quarter cup of red pepper chopped
  • Half a cup of fresh bread crumbs (fresh bread, grated)
  • In a separate bowl, Mix one egg, a quarter cup of cream cheese, half a cup of mayonnaise, a teaspoon of dried tarragon and half a teaspoon of cayenne pepper and one tablespoon of Dijon mustard.
  • A little salt

I especially traveled to Louisiana to experience and taste the food. Have tasted many different types of crab cakes before in different countries, this one is a winner.

Instructions

  1. 1Mix the crab, onions, red pepper and bread crumbs together.
  2. 2Mix the egg and cheese mixture with the crab.
  3. 3Let it stand in refrigerator for half an hour. Then form it into big balls and drop into Panko bread crumbs, carefully cover the crab cakes with bread crumbs allover. Fry in oil, only turn over once when it is brown on one side.
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