Crab Cakes

003BA152-9A68-453E-A005-49459491479C

We love Crab Cakes but because of the price of crab, I rarely make them. We could only find crab that was small pieces of white meat so if you can find lump crab pieces, use them instead. However, the small pieces didn’t affect the taste at all, they were still delicious!

I only made a half batch since there is just the two of us. Half of the batch made four Crab Cakes. These Crab Cakes are very easy to make and delicious. I made them, put them in the refrigerator overnight and cooked them for our lunch the next day.

Source: TasteeRecipe.com

 

BCE945D2-38CF-470D-97DA-DD8B12594647

Ingredients

 

326FC790-3904-4A9D-99FC-43A92BC8F959

In a medium bowl, whisk the egg.

 

2C45935C-719B-4A24-B347-582D8F0EE333

Add the mayonnaise, Dijon mustard,

Worcestershire sauce, Old Bay, salt, celery and parsley.

 

2C02DBE2-65F5-4D49-8D5C-6F6CAA05CC7C

Mix well with a spoon.

 

Add the crab meat and  bread crumbs mixing well with a spoon.

 

A24D59E8-89E6-49F6-ABBF-CC3862649C56

Cover a baking sheet with foil and spray with cooking spray.

 

F3B49BF1-0D6C-4E88-81B7-29E89B10CAB3

Form the crab mixture into four patties. It is about 1/3 cup each.

Cover with waxed paper and place in the refrigerator for a few hours to overnight.

 

E7BA889D-F2AF-4E12-B142-C062D3F9F264

In a large frying pan heat about 1/2” of oil over medium heat until hot.

Fry the crab cakes on both sides until golden brown.

 

86EA7152-FBBC-4B77-A3EA-A99419A2DA0E

Serve immediately with your favorite sauce.

 

Crab Cakes

  • Difficulty: Easy and makes four crab cakes.
  • Print

http://www.InDianesKitchen.com

003BA152-9A68-453E-A005-49459491479C

Ingredients

  • 1 large egg
  • 4 tsp mayonnaise
  • 3/4 tsp Dijon mustard
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp Old Bay
  • 1/8 tsp salt
  • 1/8 cup celery, chopped fine
  • 1 Tbsp parsley, chopped fine
  • 8 oz crab meat
  • 1/4 cup plain bread crumbs
  • oil for frying, your choice

Directions

  1. In a medium bowl, whisk the egg.
  2. Add the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, salt, celery and parsley and mix well with a spoon.
  3. Add the crab and bread crumbs and mix well with a spoon.
  4. Cover a baking sheet with foil and spray it lightly with cooking spray.
  5. Form the crab mixture into four equal size patties. This is almost 1/3 of a cup per patty.
  6. Cover the patties with waxed paper and refrigerate a few hours or overnight.
  7. In a large nonstick frying pan, heat oil over medium heat until it is hot.
  8. Fry both sides of the crab cakes until golden brown.
  9. Serve immediately with your favorite sauce.

http://www.InDianesKitchen.com

 

 

 

 

 

Advertisements

Categories: Seafood, Snacks/Appetizers

46 Comments »

  1. I think I will try these with the crab we caught and canned last fall. I just don’t have crab on hand very often, so I keep forgetting to use it! Looks amazing and I can convert it to gluten-free very easily, I think.

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s