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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 10 |
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These are the best crab cakes I've ever eaten. I got the recipe from Cuisine magazine. Every time I make them I hear alot of oohs and ahhs and requests for the recipe. There's a local family-owned restaurant in town known for their crabcakes. My teenage niece said they were the only crabcakes she likes, until she tried these. These are even better. Ingredients:
3 tablespoons 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 |
2 tablespoons minced parsley |
2 teaspoons worcestershire sauce |
2 teaspoons lemon juice |
2 teaspoons old bay seasoning |
1 teaspoon dry mustard |
1/2 teaspoon salt |
1/2 teaspoon fresh ground pepper |
1/4 teaspoon tabasco sauce |
1 lb lump crabmeat |
Directions:
1. Sautee the red pepper, celery, and onion in the butter 5 minute.
2. or until tender.
3. Cool slightly.
4. In a bowl, combine all the rest of the ingredients EXCEPT crabmeat.
5. Combine sauteed vegetables with mixture.
6. Pick through crabmeat for shells or cartlidge.
7. Using your fingers, gently blend the crab into the mixture.
8. This helps preserve the large pieces of crab.
9. 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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