All measurements are in american units. Take a look at all the other recipes on Tanya's menu
1. Stir together onion, mayonnaise, egg, capers, cajun seasoning and dijon mustard in a large bowl then gently fold in the crabmeat and breadcrumbs.
2. Shape the mixture into cakes.
3. Heat ½tbsp butter and ½tbsp oil in a large non-stick frying pan over a medium-high heat.
4. Cook 5 crab cakes for 4 minutes on each side or until golden. Place crab cakes on paper towels to drain.
5. Repeat procedure with remaining butter and oil.
6. A variation on this recipe makes crab pate. Simply combine all the ingredients in a food processor except for the butter, oil, egg and Cajun seasoning. Reduce the amount of breadcrumbs to ½ cup.
7. Place a small amount on spoons and sprinkle with a dash of cajun seasoning.
This recipe is from the 'Southern Living Cookbook' 1990 (5th) Edition ISBN: 0-8487-0709-5
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