Chesapeake Bay Crab Cakes |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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These are the best! I made these for our Christmas party one year, and they were gone so fast, I didn't even get one. You have to use reall fresh crabmeat, and make sure the pieces are not too big, and never, never use imitation crab. Ingredients:
1/4 cup minced onion |
2 tablespoons minced green peppers |
1/4 cup butter, melted |
1 lb fresh lump crabmeat, drained |
1 1/4 cups soft breadcrumbs, toasted and divided (homemade) |
1 tablespoon chopped fresh parsley |
1 tablespoon mayonnaise |
1 tablespoon lemon juice |
1 teaspoon old bay seasoning |
1 teaspoon dry mustard |
1 teaspoon worcestershire sauce |
1 dash ground red pepper |
1 large egg, lightly beaten |
vegetable oil |
fresh parsley (to garnish) |
lemon wedge (to garnish) |
Directions:
1. Cook onion and green pepper in butter in a large skiller over medium-high heat, stirring constantly, until tender. remove from heat, stir in crabmeat, 3/4 cup fresh breadcrumbs, parsley, and next 7 ingredients. Shape mixture into 8 patties; dredge patties in remaining breadcrumbs.
2. Pour oil to 1/4 inch depth into a large heavy skillet. Fry patties in hot oil over medium high heat 3 minutes on each side or until golden. Drain on paper towels. Garnish.
3. Serve with hor cocktail sauce and tartar sauce.
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