Crab Cakes with Chesapeake Bay Mayo |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
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I placed my personal stamp on my Aunt Ellie's crab cake recipe by changing up some of her ingredients. They're served with a tart and tangy creamy sauce. You can serve them on an appetizer spread or as a terrific first-course at a formal dinner.Michelle Critchell, Moon, Virginia Ingredients:
1/2 cup sour cream |
1/2 cup mayonnaise |
2 tablespoons sweet pickle relish |
1 tablespoon spicy brown mustard |
1/4 teaspoon seafood seasoning |
crab cakes: |
1 egg, beaten |
1/4 cup grated parmesan cheese |
1/4 cup seasoned bread crumbs |
1/4 cup mayonnaise |
2 tablespoons finely chopped onion |
1 tablespoon minced fresh parsley |
1 tablespoon spicy brown mustard |
1/2 teaspoon seafood seasoning |
1/8 teaspoon pepper |
3 cans (6 ounces each) lump crabmeat, drained |
1/4 cup canola oil |
Directions:
1. In a large bowl, combine the first five ingredients. Cover and chill until serving. For crab cakes, in a large bowl, combine the egg, cheese, bread crumbs, mayonnaise, onion, parsley, mustard, seafood seasoning and pepper. Fold in crab. Refrigerate for at least 30 minutes.
2. With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium heat, cook crab cakes in oil in batches for 3-4 minutes on each side or until golden brown. Serve with sauce. Yield: 16 appetizers.
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