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Crab Cakes
Anonymous
7 minutes
6-8 crab cakes
BeginnerServe with aioli sauce or tartar sauce
Total Steps
8
Ingredients
18
Tools Needed
8
Related Article
http://www.wasabimon.com/archive/fennel-rack-of-lamb-recipe/Ingredients
- 1 pounds lump crabmeat
- 1 teaspoons garlic powder
- 1/4 teaspoons Tabasco sauce
- 1/2 teaspoons fresh ground pepper
- 1/2 teaspoons salt
- 1 tablespoons dijon mustard
- 2 teaspoons Old Bay Seasoning
- 2 teaspoons lemon juice
- 2 teaspoons worcestershire sauce
- 2 tablespoons minced parsley
- 1 egg egg
- 1/4 cups mayonnaise
- 1/4 cups scallions, minced
- 1/2 cups dried breadcrumbs
- 1/3 cups yellow onions, diced
- 1/3 cups celery, diced
- 1/3 cups red peppers, diced
- 3 tablespoons butter
Instructions
1
Step 1
until tender
Heat butter in a skillet. Sauté the red pepper, celery, and onion until tender.
2
Step 2
slightly
Cool the sautéed vegetables slightly.
3
Step 3
In a bowl, combine all remaining ingredients, including the sautéed vegetables, except for the crabmeat.
4
Step 4
Pick through the crabmeat to remove any shells or cartilage.
5
Step 5
Using your fingers, gently blend the crab into the mixture to preserve the large pieces of crab.
6
Step 6
1 hour or overnight
Shape the crab mixture into cakes. Chill in the refrigerator for 1 hour or overnight.
7
Step 7
3-4 minutes
Remove crab cakes from the refrigerator. Broil for 3-4 minutes or until brown.
8
Step 8
3-4 minutes
Carefully turn the crab cakes over and broil the other side for 3-4 minutes.
Tools & Equipment
Chopping board
Knife
Measuring spoon
Measuring cup
Skillet
Spoon
Bowl
Refrigerator