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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Ingredients:
1/2 cup mayonnaise |
2 tablespoons dijon mustard |
2 teaspoons seafood seasoning, such as old bay |
1/8 teaspoon cayenne pepper |
1 dash worcestershire sauce |
1 red bell pepper, finely chopped |
2 green onions (scallions), white and green parts, finely chopped |
2 large egg yolks |
2 pounds jumbo lump crabmeat |
6 cups fresh breadcrumbs |
vegetable oil, for frying |
Directions:
1. Mix together the mayonnaise, mustard, seafood seasoning, cayenne, Worcestershire sauce, bell peppers, green onions and egg yolks. Gently stir in the crabmeat. Put the breadcrumbs on a cookie sheet. Mold the crab cake with one hand and pat the cake with bread crumbs using the other hand. Form into 10 crab cakes, 3 inches wide and 1/2-inch thick. Each cake will need 3/4 cup bread crumbs.
2. Heat 4 cups of oil in a 12-inch skillet over medium-high heat. Add a single layer of crab cakes and fry in the oil, turning 3 of 4 times until crispy on outside, about 5 minutes on each side. Drain on paper towels. Repeat with the remaining crab cakes. Serve hot.
3. A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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