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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 teaspoon(s) bay seasoning |
1/2 cup(s) celery, minced |
2 tablespoon(s) dijon mustard |
1 egg, lightly beaten |
1 cup(s) fine dry bread crumbs |
2 tablespoon(s) fresh lemon juice |
1/4 cup(s) fresh parsley, chopped |
1 clove(s) garlic, minced |
1 pound(s) jumbo lump crabmeat |
2 tablespoon(s) olive oil, more if needed |
1/4 cup(s) onion, chopped |
4 scallions, chopped |
2 teaspoon(s) worcestershire sauce |
1/2 yellow bell pepper, chopped |
Directions:
1. In a large mixing bowl, combine the crabmeat, red pepper, onion, scallions, celery, parsley, and garlic. In a small bowl, stir together the egg, mustard, lemon juice, bay seasoning and Worcestershire. Gently fold this mixture into the crabmeat mixture; then add 1/2 cup of the bread crumbs, mixing with a light touch just until combined.
2. Form 8 patties approx 1/2" thick, using 1/2 cup of the crabmeat mixture for each. Coat the patties with the remaining bread crumbs and place them on a wax paper-lined baking sheet. Refrigerate until set, at least 1 hour.
3. Heat the oil in a large skillet, preferably nonstick, over medium heat. Add 4 of the crab cakes at a time. Cook until golden, about 5 minutes. Adjust the heat as you cook so that the fat maintains a steady, gentle sizzle. Gently flip the crab cakes with a spatula and cook until golden, about 5 minutes. Serve hot, garnished with lime or lemon wedges, and with Joe's Stone Crab sauce if desired.
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