Crab Cakes
Why I Love This Recipe
This was my Mom’s recipe. There is no bread/potato filler. It’s solid crab meat.
I often make this into 1” balls instead of cakes. They are good hot, warm or cold.
These freeze nicely and are best reheated in a hot skillet.
For a special treat, try them as the 'meat' in Eggs Benedict.
Ingredients You'll Need
1 Lb. cleaned crab meat
3 T minced flat leaf parsley
2 - 3 T minced onion
2 - 3 T minced red sweet pepper
2 tsp Old Bay seasoning
1 Egg
Canola or safflower oil for frying
1 - 2 C Italian flavored bread crumbs
2 - 4 tsp Old Bay seasoning
Directions
Combine first 6 ingredients in a bowl. (crab through egg)
Heat oil in a deep pan or fryer.
Mix bread crumbs and old bay
Take desired amount of crab mix and squeeze out liquid back into bowl.
Form into desired shape (cake or ball)
Cover with bread crumb mix and set aside.
When all cakes / balls are formed, roll 1 more time in bread crumbs.
Fry till golden brown - drain
For cakes, divide in 4 or 6 parts, … for balls, use about 3 T each.
