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Chef Vonda’s Signature Crab Cakes

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Ingredients (Makes 8 Large Crab Cakes)

  • 2 cans of Maryland Lump Crab Meat
  • 1/4 cup finely chopped red onions
  • 1/4 cup finely chopped fresh sweet red peppers
  • 1/4 cup finely chopped green peppers
  • 1/4 roasted sweet corn (no excess juice)
  • 1/2 cup mayonnaise
  • 1 TBSP dijon mustard
  • 1 TBSP Franks Hot Sauce
  • 2 Eggs
  • 2 cups seasoned bread crumbs
  • 1 TSP black pepper
  • 2 stems of fresh tarragon
  • A pinch of crushed red peppers

Recipe

Mix all of the ingredients from top to bottom in a large mixing bowl. Make eight (8) large crab cakes. Refrigerate for two hours. Then deep fry each crab cake at 350 degrees for 5 minutes or you can sauté them with Olive oil on both sides for 5 minutes each. Garnish and serve.