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Prep Time: 120 Minutes Cook Time: 24 Minutes |
Ready In: 144 Minutes Servings: 4 |
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Full of crab, not filling! These are how crabcakes are supposed to be. Ingredients:
2 lbs fresh lump crabmeat |
1/2 cup minced green onion |
1/2 cup minced red bell pepper |
1 tablespoon olive oil |
1/2 cup italian seasoned breadcrumbs |
1 large egg, lightly beaten |
1/2 cup mayonnaise |
1 tablespoon fresh lemon juice |
1 teaspoon old bay seasoning |
1/2 teaspoon fresh ground black pepper |
1 dash worcestershire sauce |
2 tablespoons butter |
Directions:
1. RInse drain, and flake crabmeat, being careful not to break up lumps, remove any bits of shell.
2. Saute green onion and bell pepper in hot oil in a large nonstick skillet 8 minutes or until tender.
3. Stir together green onion mixture, breadcrumbs, and next 6 ingredients. Gently fold in crabmeat. Shape mixture into 36 (1 1/2 ) patties, about 1 1/2 tablespoons each. Place on an aluminum foil-lined baking sheet; cover and chill 2-8 hours. Can make up to one week in advance and freeze on a parchment paper-lined cookie sheet. Thaw overnight.
4. Melt butter in a large nonstick skillet over medium heat. Add patties, and cook, in batches, 3-4 minutes per side, or until golden. Drain on paper towels. Keep warm on a wire rack in a 200 degree oven.
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