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Orange and Black Pepper Crab Cakes



About 12 crab cakes


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).


Wine Pairing: German Reisling or California Sauvignon Blanc


This recipe was provided by Geneva S from Geneva