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Missy’s Out of the Way Cafe Crab Cakes


  • 5

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.


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