Mississippi Crab Cakes

Crab cakes are a local favorite in Mississippi along the Gulf Coast,

paired with some spicy aioli sauce to heat up your palate.

This is my version:

 3 cans of crabmeat

1/2 cup onions, finely chopped

1/2 cup red bell pepper, finely chopped

1 T.  Garlic, finely chopped

2 T.  Celery, finely chopped

2 T.  Tony Chachere’s Cajun seasoning

1/2 cup mayonnaise

2 T. sour cream

1 egg

1/2-1  cup bread crumbs

Drain the crabmeat and place in a medium bowl. Add the rest of the ingredients and mix without breaking up the crabmeat too much. Form into patties. You can make these appetizer size about the size of a quarter or larger the size of a hockey puck.

I usually grill mine with a little bit of vegetable oil to keep them sticking in the pan. But they pan fry nicely as well.

These are best served as they are coming off the grill. They should hold together and be golden brown when they are finished. I grill on Medium High heat.

I serve mine with a spicy Aioli Sauce