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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This region is known for good seafood, and crab cakes are a traditional favorite. I learned to make them from a chef in a restaurant where they were a best-seller. The crabmeat's sweet and mild flavor is sparked by the blend of other ingredients. -Debbie Terenzini, Lusby, Maryland Ingredients:
1 pound canned crabmeat, drained, flaked and cartilage removed |
2 to 2-1/2 cups soft bread crumbs |
1 egg, beaten |
3/4 cup mayonnaise |
1/3 cup each chopped celery, green pepper and onion |
1 tablespoon seafood seasoning |
1 tablespoon minced fresh parsley |
2 teaspoons lemon juice |
1 teaspoon worcestershire sauce |
1 teaspoon prepared mustard |
1/4 teaspoon pepper |
1/8 teaspoon hot pepper sauce |
2 to 4 tablespoons vegetable oil |
lemon slices, optional |
Directions:
1. In a large bowl, combine the crab, bread crumbs, egg, mayonnaise, vegetables and seasonings. Shape into eight patties. Broil patties or cook in a skillet in oil for 4 minutes on each side or until golden brown. Serve with lemon if desired. Yield: 8 servings.
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