Orange and Black Pepper Crab Cakes

Yield: About 12 crab cakes

Featured Ingredients

Added to the product line in 1976 to commemorate America’s bicentennial anniversary. Since our forbearers typically cooked over the... Size Options
$6.49 Glass jar, 1/2 cup (wt. 2.5 oz)

Orange and Black Pepper Crab Cakes Recipe

Ingredients
  • 1 6 ounce can crab meat
  • 1/2 cup green bell pepper, minced
  • 1/2 cup onion, minced
  • 2 tablespoons garlic, minced
  • 1 egg, beaten
  • 1 1/2 cups dry bread crumbs
  • 1 teaspoon Bicentennial Seasoning
  • 2 tablespoons orange juice
  • 2 teaspoons white wine vinegar
  • cooking spray or oil
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Preparation Instructions

Preheat oven to 300°.
Combine onion, garlic, green bell pepper, egg, Bicentennial Seasoning, white wine vinegar, crab meat, orange juice and ½ C bread crumbs into a bowl and mix thoroughly.
Portion into 2T size cakes and coat each one with remaining bread crumbs.
Heat a griddle or sauté pan until hot. Lower to medium heat and coat with spray oil (or coat with regular oil).
Brown cakes about 4 minutes per side and place in oven until ready to serve (about 5 to 10 minutes).

Yield: About 12 crab cakes
Helpful Hints

Wine Pairing: German Reisling or California Sauvignon Blanc

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