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Serves
4 for dinner, 12 for appetizers
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
Ingredients
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1 pound
lump crab meat, picked over carefully for shells
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1
egg, lightly beaten
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1/2 cup
good quality mayonnaise (I use Hellman's)
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2 teaspoons
Old Bay seasoning
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5-7 dashes
Tabasco sauce
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1 tablespoon
Dijon mustard
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1
sleeve Ritz crackers, crushed
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1/4+ cups
dry breadcrumbs
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1/2+ cups
Olive oil
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1
small onion, diced small
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1
red pepper, diced small
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1
handful flat leaf parsley, minced
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1
lemon
Directions
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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.
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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.
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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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