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Ingredients
| salted butter: 3 Tbl |
| red bell pepper (chopped): 1/3 cup (diced) |
| celery (chopped): 1/3 cup (diced) |
| onions - yellow (chopped): 1/3 cup (diced) |
| bread crumbs: 1/2 cup |
| green onions - spring or scallion (chopped): 1/4 cup (minced) |
| regular mayonnaise: 1/4 cup |
| eggs: 1 |
| parsley: 2 Tbl (minced) |
| worcestershire sauce: 2 tsp |
| lemon juice: 2 tsp |
| old bay seasoning: 2 tsp |
| ground mustard: 1 tsp |
| salt: 1/2 tsp |
| black pepper: 1/2 tsp (fresh ground) |
| Tabasco sauce: 1/4 tsp |
| crab meat: 1 lb |
Crab Cakes
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
8 min -
Servings
10 serving(s)
Tags
- Sautee the red pepper, celery, and onion in the butter 5 minute.
- or until tender.
- Cool slightly.
- In a bowl, combine all the rest of the ingredients EXCEPT crabmeat.
- Combine sauteed vegetables with mixture.
- Pick through crabmeat for shells or cartlidge.
- Using your fingers, gently blend the crab into the mixture.
- This helps preserve the large pieces of crab.
- Shape crab mixture into cakes.
- Chill in the refrigerator for at least 1 hour.
- I've made the the day before and left in frig overnight.
- Broil cakes for 3-4 minute.
- or until browned.
- Turn them over carefully.
- I use a spatula and my fingers so they don't fall apart.
- Broil other side for 3-4 minute.
- I place them on a platter and garnish with parsley and lemon.
- I serve cocktail sauce and tartar sauce with them.
- I've also made the cakes much smaller and served them as appetizers.