- 1 egg, beaten
- 1 pound canned, lump crabmeat, drained
- 1 cup mayo
- 1/2 tsp. Dry mustard
- 1/4 cup chopped green bell pepper
- 2 green onions, chopped
- 1/4 cup finely shredded Swiss cheese
- 1 cup unsalted cracker crumbs
- 1/4 cup canola oil
In large bowl, combine egg, crabmeat, mayo, mustard, bell peppers and green onions; mix well. Stir in cheese. Shape mixture into small balls, then roll in cracker crumbs.
In large skillet, heat oil over medium-high heat until hot. Add crab cakes; fry for 4 to 6 minutes or until golden brown.
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