Ingredients

• 1 lb fresh lump crabmeat, drain and break into small pieces
• 1 red bell pepper, seeded and chopped
• 2 cloves garlic, minced
• 1 cup canned or frozen whole kernel corn, drained
• 2 egg whites
• 1 1/2 cups dry bread crumbs
• 6 tbsp vegetable oil
• 1 small onion chopped
• 1/2 jalapeno seeded and chopped finely
• 14 1/2 oz can diced tomatoes
• 2 tbsp tomato paste
• 1/4 tsp cayenne pepper

Directions

For crab cakes: In a mixing bowl, combine crabmeat, bell pepper, garlic, corn, and egg whites. Sprinkle half the breadcrumbs over cutting board. Divide crab into 12 portions. Working on cutting board press crab into patties about 1 inch in diameter. Sprinkle with bread crumbs and press until they hold shape.

In a large pan, heat 2 to 3 tbsp of oil over medium high heat. Saute about 2 minutes on each side or until golden and crispy. Drain on paper towels. Add more oil and more crab cakes and continue cooking until all are done.

For Sauce: Combine diced tomatoes, tomato paste, jalapeno, onion, and cayenne pepper to a food processor or just heat through and keep warm until ready to serve. This sauce can be pureed or heated and served as a salsa type of sauce.

Source: KNOE TV – Monroe, La

Ingredients

• 1 pound fresh or canned crab meat
• 1/2 cup mayonnaise
• 3 to 4 T. Worcestershire sauce or to taste
• 1/2 jar (2 oz) chopped pimento
• 1/8 tsp dry mustard
• 1/4 to 1/2 cup light cream (half and half)
• Salt and pepper to taste
• Paprika

Directions

Preheat oven to 400(F). In a mixing bowl, combine crab meat, mayo, Worcestershire sauce, pimento and dry mustard. Mix well. Stir in enough light cream for a sauce consistency. Season to taste with salt and pepper.

Spoon the crab and sauce into individual dishes or shells and sprinkle the tops lightly with paprika. Bake for 10-15 minutes until bubbly. Serve as a first course.

Ingredients

• 1 Pound Regular Lump Crabmeat
• 1-tsp. Dry Mustard
• 1 Egg
• 1-tbs. Parsley (chopped fine)
• 1-tbs. Melted Butter
• 3-tbs. Mayonnaise
• 1-tbs. Worcestershire Sauce
• 1-cup Saltine crackers
• 1-tbs. Lemon Juice
• 1-tsp. Old Bay seasoning

Directions

Combine all ingredients except Crabmeat and Saltine crackers. Mix ingredients very well then add Saltine crackers and blend in. Next add Crabmeat and gently fold into mixture.
Note: Do not over mix because Crabmeat will break apart.

Crab cakes should be made into balls 4, 6 or 8 oz. They are best pan fried in vegetable oil on medium heat, turning as they are golden brown.

Ingredients

• 1/4 lb Fresh Mushroom
• 1/2 cup White Wine
• 1/2 tsp Dry Mustard
• 1/4 tsp Tarragon
• 6 tbs Butter
• 2 tbs Flour
• 1/2 cup Milk
• 1/8 tsp Louisiana Hot Sauce
• 1 lb Crabmeat
• Salt
• Pepper
• 3/4 cups Bread Crumbs

Directions

Saute fresh mushrooms in 2 tbs butter. In a saucepan, melt 2 tbs butter; blend in flour. Stir in milk, wine, mustard, and seasonings. Cook until thickened; add crabmeat and mushrooms. Place in casserole dish; sprinkle top with bread crumbs and dot with remaining butter. Bake, uncovered, at 350F for 30 min.

Yield: 4 Servings

Ingredients

• 1 pound lump crabmeat
• 1 tablespoon butter
• 1 tablespoon flour
• 3/4 cup milk
• 1½ cups grated processed cheese
• 2 green onions with tops
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 5 drops hot sauce

Directions

Place crabmeat in bottom of shallow baking dish. Melt butter in saucepan. Remove from heat; add flour and blend well. Over low heat, add milk; stir until thick. Add cheese, green onions, salt, pepper and hot sauce. Cook until cheese melts. Pour over crabmeat and bake at 450 degrees until cheese is lightly browned.