Broiled Crab Cakes
By: thyvegas
Published: Monday, January 10, 2011 - 6:39pm

Ingredients




1 pound fresh (not canned) crabmeat
10 saltine crackers, crushed
2 tablespoons minced fresh Italian parsley
2 tablespoons finely minced peppedew or pimiento peppers
4 tablespoons mayonnaise
1/4 teaspoon Old Bay seasoning
2 teaspoons very soft butter

Preparation

1 Place all of the ingredients, except the butter, in a large bowl. With a fork, very gently toss the ingredients together until just blended being careful to avoid breaking up the crabmeat too much. 2 Gently form into 6 slightly rounded cakes and place on a non-stick baking sheet (non-stick aluminum foil works great here). This can be done up to a day in advance and refrigerated, covered, until ready to cook. 3 Preheat broiler on it’s lowest setting. Gently spread softened butter on each cake and broil until golden brown and hot throughout. Let sit for 5-10 minutes minutes before carefully removing the cakes from the baking sheet with a spatula

About


Simple and elegant, crab cakes are perfect for holiday entertaining. High quality fresh crabmeat is available in eight-ounce containers in many supermarkets these days and is often on sale around the holidays. The best crab cakes contain only enough of a binder (crushed saltine crackers are used here), to hold the crabmeat together. Gentle tossing with a fork will prevent breaking up the pieces of crabmeat. It seems fussy to insist on fresh parsley, but when working with a pricey ingredient like fresh crabmeat, fresh parsley makes a world of difference. These delicate crab cakes are broiled. The touch of butter placed on top of the cakes before broiling gives them a lovely nutty flavor as it browns and keeps the cakes moist. Serve two of these crab cakes as a main course per person or smaller ones as an appetizer.