Tuesday, July 19, 2011

Classic Crab Cakes

Classic Crab Cakes

1 lb canned or cooked crabmeat, flaked and cartilage removed (about 2 cups)
2 to 2 1/2 cups soft bread crumbs
1egg, beaten
3/4 cup mayonnaise
1/3 cup EACH chopped celery, green pepper and onion
1 tbsp seafood seasoning
1 tbsp minced fresh parsley
2 tsp lemon juice
1 tsp Worcestershire sauce
1 tsp prepared mustard
1/4 tsp pepper
1/8 tsp hot pepper sauce
2-4 tbsp vegetable oil
lemon slices, optional

In a bowl, combine crab, bread crumbs, egg, mayonnaise, vegetables and seasonings.  Shape into 8 patties.  Broil patties or cook in a skillet in oil for 4 minutes on each side or until golden brown.  Serve with lemon if desired.  Yield:  8 servings.

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