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Crab Cakes I

By: Wilma Scott

"These crab cakes are made with potatoes, and have a crunchy cornflake crust. Can be served as is, or on a bun with mayonnaise, lettuce, and a slice of tomato."

Rate/Review | Read Reviews (7)

What to Drink?
	Chardonnay
	Vodka Slush
	Beer
	Special Lemonade

Prep Time:
25 Min

Cook Time:
25 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 onion, chopped
1 green bell pepper, chopped
2 tablespoons vegetable oil
2 potatoes
1 pound fresh Dungeness crabmeat
salt to taste
ground black pepper to taste
1 egg, beaten
1 cup cornflakes cereal, crumbled

Directions

In a medium saucepan, boil potatoes in salted water to cover. Drain, and set aside.
In a medium saute pan, heat 2 tablespoons oil over medium heat. Add onion and pepper; cook and stir until tender.
Transfer potatoes to a large bowl, and mash well. Mix in cooked vegetables and crab meat. Season to taste with salt and pepper. Form into cakes about the size of hamburgers. Dip in beaten egg; roll in crumbs.
In a large, heavy skillet, heat oil over medium heat. Fry crab cakes in oil until golden brown, turning once.