Submitted by Missy Luckett
- 1 egg
- 1 tsp mayonnaise
- 1 1/2 tsp Nicole Spice, can substitute seafood seasoning
- Splash hot sauce
- 16 oz can lump crabmeat
- 1 tsp red onion, chopped
- 1 tsp green bell pepper, chopped
- 1 cup bread crumbs, divided
- 1/4 cup olive or vegetable oil
In small bowl, whisk egg, mayonnaise, spice and hot sauce. In a larger bowl add crab, onion and green pepper. Fold in egg mixture and add 1/4 cup bread crumbs. Save the remaining bread crumbs to coat crab cakes. Portion out into six balls, then roll balls in bread crumbs. Heat oil on medium heat in a large frying pan; lay in crab balls and flatten with spatula to desired thickness. Cook for a couple of minutes on each side until golden brown. Serve with your favorite remoulade sauce.
Note: Nicole Spice is available at the restaurant or at Boone’s Butcher Shop, Bardstown, $6.