Charlene's Recipe

Cream cheese crab cakes

Category: snacks

Ready in 30 minutes
Serves 4

16 oz. lump crab meat, cleaned
16 oz. cream cheese, at room temperature
1/2 cup red bell pepper, diced
1/2 cup red onions, diced
1/2 cup celery, diced
1/2 cup Crystal hot sauce
8 tsp. creole seasoning
1 tsp. salt
8 oz. bread crumbs (for cakes)
8 oz. bread crumbs (for coating)

Slightly saute vegetables. Cool to room temperature. Combine with remaining ingredients. Form into three-ounce cakes and coat in bread crumbs. Fry in 360-degree peanut oil for 2.5 minutes.