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
4 for dinner, 12 for appetizers
lump crab meat, picked over carefully for shells
egg, lightly beaten
good quality mayonnaise (I use Hellman's)
Old Bay seasoning
sleeve Ritz crackers, crushed
small onion, diced small
red pepper, diced small
handful flat leaf parsley, minced
In This Recipe
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.
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.
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.