Crab Cakes

Crab Cakes

Cooking Time

Preparation Time : 20

Cook Time : 8

Total Time : 28

Ingredients

Serves 10

  • 3tablespoons butter

  • 1⁄3 cup red pepper, diced

  • 1⁄3 cup celery, diced

  • 1⁄3 cup yellow onion, diced

  • 1⁄2 cup dried breadcrumbs

  • 1⁄4 cup scallion, minced

  • 1⁄4 cup mayonnaise

  • 1 egg

  • 2tablespoons minced parsley

  • 2teaspoons Worcestershire sauce

  • 2teaspoons lemon juice

  • 2teaspoons Old Bay Seasoning

  • 1teaspoon dry mustard

  • 1⁄2 teaspoon salt

  • 1⁄2 teaspoon fresh ground pepper

  • 1⁄4 teaspoon Tabasco sauce

  • 1lb lump crabmeat

Directions

  • 01

    Sautee the red pepper, celery, and onion in the butter 5 minute.

  • 02

    or until tender.

  • 03

    Cool slightly.

  • 04

    In a bowl, combine all the rest of the ingredients EXCEPT crabmeat.

  • 05

    Combine sauteed vegetables with mixture.

  • 06

    Pick through crabmeat for shells or cartlidge.

  • 07

    Using your fingers, gently blend the crab into the mixture.

  • 08

    This helps preserve the large pieces of crab.

  • 09

    Shape crab mixture into cakes.

  • 10

    Chill in the refrigerator for at least 1 hour.

  • 11

    I've made the the day before and left in frig overnight.

  • 12

    Broil cakes for 3-4 minute.

  • 13

    or until browned.

  • 14

    Turn them over carefully.

  • 15

    I use a spatula and my fingers so they don't fall apart.

  • 16

    Broil other side for 3-4 minute.

  • 17

    I place them on a platter and garnish with parsley and lemon.

  • 18

    I serve cocktail sauce and tartar sauce with them.

  • 19

    I've also made the cakes much smaller and served them as appetizers.

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