Crabby-Crabby Crabcakes

By • September 24, 2012 • 0 Comments

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Author Notes: The trick to perfect crabcakes is two-fold: (1) don't use too much breading and (2) be gentle -- you don't want hockey pucks.

Oh, and use jumbo lump crabmeat. You'll be happy you did. Yum!
mamariz

Serves 4 for dinner, 12 for appetizers

  • 1 pound lump crab meat, picked over carefully for shells
  • 1 egg, lightly beaten
  • 1/2 cup good quality mayonnaise (I use Hellman's)
  • 2 teaspoons Old Bay seasoning
  • 5-7 dashes Tabasco sauce
  • 1 tablespoon Dijon mustard
  • 1 sleeve Ritz crackers, crushed
  • 1/4+ cups dry breadcrumbs
  • 1/2+ cups Olive oil
  • 1 small onion, diced small
  • 1 red pepper, diced small
  • 1 handful flat leaf parsley, minced
  • 1 lemon
  1. Spread breadcrumbs on a plate or in a shallow dish and set aside. Saute onion and red peppers in 2 tablespoons of olive oil until tender. Let cool. In a large bowl, mix crabmeat, onion/pepper mixture, egg, mayonaise, Old Bay seasoning, Tabasco, mustard and juice of one lemon together. Gently fold in Ritz crackers and parsley. The mixture will be loose.
  2. Using a 1/2 cup measure (for entree-sized crab cakes) or a tablespoon (for appetizer-sized crab cakes), gently form patties. Dredge patties in breadcrumbs. Place on baking sheet and chill in the refrigerator for at least 30 minutes -- preferably at least an hour if you have time.
  3. Heat olive oil in a heavy skillet until hot but not smoking. In batches, fry crab cakes 3-4 minutes on each side until golden brown. Do not crowd! Drain on a plate lined with paper towels and keep warm in a 250 degree oven until ready to serve. Serve with either cocktail sauce or (my favorite) homemade remoulade sauce and lemon slices. These are yummy for dinner with a green salad or burger-style on a toasted English Muffin with lettuce and remoulade sauce.
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