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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 5 |
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These are delicious. My DH loves these. I adapted this from a NY Times Magazine recipe. *I use the 1 lb. Phillips brand lump crab meat from Costco which is in the refrigerator section. If you don't have tarter sauce use mayonnaise. Ingredients:
2 tablespoons dried onion flakes, can use fresh, chopped |
1 tablespoon celery, chopped fine |
1 tablespoon parsley, chopped |
2 eggs |
2 tablespoons tartar sauce |
1 1/2 teaspoons worcestershire sauce |
1 1/2 teaspoons old bay seasoning |
1/2 teaspoon pepper |
1/2 teaspoon german mustard, deli style |
1 lb lump crabmeat, picked over |
1/2 cup plain breadcrumbs |
3 tablespoons butter |
vegetable oil |
1 lemon, cut into wedges |
Directions:
1. In a bowl, beat eggs and whisk in onion flakes, celery, parsley, tartar sauce, Worcestershire sauce, Old Bay, pepper and mustard.
2. Add crab meat gently with a spoon so that the lumps remain without seperating too much. Gently mix in the bread crumbs.
3. Make the mixture into 4-5 crab cakes with your hands. Try not to make them too fat.
4. Put them on a plate and cover with plastic wrap. Refrigerate from 15 minutes up to 3 hours.
5. Melt butter and oil in a skillet over medium heat and saute the crab cakes till golden brown, no longer than 3 minutes per side.
6. Place on paper towels to drain and serve with lemon wedges.
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