ARLENE'S CRAB CAKES

 

  • Cooking Time: approx 15 min in fry pan
  • Servings: 6 crab cakes
  • Preparation Time:

Ingredients

  • 1 # of Crab (picked over for shell) ( I like the lump crab meat)
  • 2 slices of white bread, crusts removed- cubed
  • 3 TBSP Mayo
  • 1 TBP fresh lemon juice (About ½ of a lemon)
  • 1 tsp Dijon Mustard
  • ½ tsp Old Bay Seasoning
  • ½ tsp Worcestershire Sauce
  • 2 Green onions, white part only and thinly sliced
  • 1 egg beaten
  • 1 TBSP Fresh Parsley (finely chopped)
  • Touch of Cayenne (optional)
  • Salt and Pepper to taste
  • Pancho bread crumbs

Directions

  • In a bowl mix together the following:
  • 3 TBSP Mayo
  • 1 TBP fresh lemon juice (About ½ of a lemon)
  • 1 tsp Dijon Mustard
  • ½ tsp Old Bay Seasoning
  • ½ tsp Worcestershire Sauce
  • 2 Green onions, white part only and thinly sliced
  • 1 egg beaten
  • 1 TBSP Fresh Parsley (finely chopped)
  • Touch of Cayenne (optional)
  • Salt and Pepper to taste
  • Add this mixed mixture to the cubed bread and mix well . Let set for about 10 minutes until the bread soaks up the mayo mixture.
  • GENTLY add the 1 pounds of crab (picked over) to this mixture. If too moist, add a little breadcrumb to hold together.
  • Form into 4 oz balls. BE GENTLE.
  • Lightly coat with Pancho breadcrumbs and place on baking sheet, cover with saran and refrigerator from 1 to 5 hours. Setting helps them hold together. Don’t skip this step.
  • To Cook: add about 2 TBSP butter and ¼ cup olive oil to heavy pan. HEAT.
  • Then add the cakes and cook until golden on each side.
  • Serve with Tartar Sauce.
  • 1 pound of crab will usually make 6 crab cakes
  • I have also frozen after cooked then just reheated.

Notes

I just love crab cakes. I have developed this recipe from many crab cakes I have had in different restaurants. My family enjoys it. Hope you do too.

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