Pick crabmeat, removing any bits of shell. Grate zest from 2 lemons to equal 2 tsp; cut lemons in half, and squeeze juice into a measuring cup to equal 1/4 cup. Stir together lemon zest and juice, pimento, and next 5 ingredients until well blended. Gently fold in crabmeat and 1/2 cup breadcrumbs.
Shape mixture into 8 patties. Dredge patties in remaining breadcrumbs. Cook half of patties in 2 tbsp hot oil in a large non-stick skillet over medium heat, 2 minutes on each side or until golden brown; drain on a wire rack. Repeat procedure with remaining oil and patties
Cut remaining 2 lemons into wedges. Serve crab cakes with lemon wedges.
Originally Submitted
7/1/2012
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