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Crabcakes

Ingredients
2 eggs
1/2 lb. fresh lump crabmeat
1 c. ricotta cheese
1 c. shredded Monterey Jack cheese
3/4 c. fine seasoned dry bread crumbs
1/4 c. olive oil
1/3 c. mayonnaise

In medium bowl, mix eggs, crab, cheeses, and 1/4 cup bread crumbs. Form heaping tablespoonfuls of crab mixture into 1/4 inch thick cakes; on sheet of waxed paper, coat cakes with remaining bread crumbs. Preheat oven to 325 degrees. Line baking sheet with paper towels. In large skillet, heat oil over medium-high heat. In hot oil, fry crab cakes, a few at a time, until golden on both sides, about 3 minutes in all. As cakes cook, remove from pan, drain on prepared baking sheet and keep warm in oven. Serve with mayonnaise. Makes 12 servings