Pick through and clean the crabmeat of all shell fragments. Try not to crumble the large lumps of crab. Mix the crabmeat with the sweet peppers, garlic, jalapeno, cilantro leaves, and mayonnaise. Add the Cajun spice, 4 tablespoons of the bread crumbs, salt, and pepper. Mix well then refrigerate the mixture for twenty minutes. A cold mix is easier to work with and form into cakes.
Cover a work surface with waxed paper and sprinkle with half of the remaining bread crumbs. Scoop up and divide the crabmeat into 8 equal-size portions and place each mound on the work space. Shape into a disk-shaped cake approximately 3/4-inch thick. It is important for the crab cakes to be the same thickness so that they will cook uniformly. Pat each cake with bread crumbs, turning them so they coat evenly on all sides. Refrigerate for at least an hour so that they firm enough to cook. This will prevent them from crumbling.
Preheat the oven to 400 degrees.Place the chilled crabcakes on a sprayed baking sheet. Then lightly spray the tops of the cakes with oil to assist in browning. Bake them about 25-30 minutes until they are lightly browned and hot all through.
Serve immediately with a roumalade or chili-mayonnaise sauce.
We make these in batches and freeze them uncooked. Then we can thaw a couple out coat them with Panko crumbs and pop them in the oven. It's great for week-night dinners. Especially when you made them the weekend before.
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|Serving Size: 1 Serving (144g)|
|Recipe Makes: 8|
|Calories from Fat: 73 (30%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 28.6mg||9 %|
|Sodium 1093.1mg||38 %|
|Potassium 282.8mg||7 %|
|Total Carbohydrate 27g||8 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 24.8g|
|Protein 14.9g||21 %|
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Calories per serving: 242
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