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
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01
Sautee the red pepper, celery, and onion in the butter 5 minute.
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02
or until tender.
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03
Cool slightly.
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04
In a bowl, combine all the rest of the ingredients EXCEPT crabmeat.
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05
Combine sauteed vegetables with mixture.
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06
Pick through crabmeat for shells or cartlidge.
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07
Using your fingers, gently blend the crab into the mixture.
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08
This helps preserve the large pieces of crab.
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09
Shape crab mixture into cakes.
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10
Chill in the refrigerator for at least 1 hour.
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11
I've made the the day before and left in frig overnight.
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12
Broil cakes for 3-4 minute.
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13
or until browned.
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14
Turn them over carefully.
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15
I use a spatula and my fingers so they don't fall apart.
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16
Broil other side for 3-4 minute.
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17
I place them on a platter and garnish with parsley and lemon.
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18
I serve cocktail sauce and tartar sauce with them.
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19
I've also made the cakes much smaller and served them as appetizers.
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