I made crab cakes for the first time last night. They were delicious. By delicious I mean perhaps the best crab cakes I've tasted...but I don't mean to brag. It's difficult to go wrong when you have lump crab meat in a cake! A couple of people asked for the recipe so here it is, as best as I can write it down. Sometimes I cook with a dash of this, a sprinkle of that, and a little bit of love. ;) So, try this out and let me know what you think!
Crab Cakes
1 pound lump crab meat (about 2 cups)
2-3 tablespoons mayonnaise
1 teaspoon ground mustard
1 teaspoon parsley flakes
1/2 cup onion and celery, chopped
1 egg, well beaten
Salt, black pepper, and cayenne pepper to taste
3 tablespoons olive oil, divided
2 tablespoons butter
Butter cracker crumbs (I used Club)
Heat a skillet over medium high heat. Once heated, add 1 tablespoon of olive oil. Saute' the onion and celery until soft and translucent. Remove the skillet from the heat. In a bowl mix the crab meat, mayonnaise, ground mustard, parsley, sauteed vegetables, and seasoning to taste. Add the egg and mix. Form into patties (I used an ice cream scoop to make them uniform) and coat in cracker crumbs. Return the skillet to the heat and add remaining olive oil and butter. Once the butter is melted, add the cakes and cook them until browned on both sides. The ice cream scoop makes a pretty decent sized cake, so I was able to get 4 out of it. Enjoy!
Crab Cakes
1 pound lump crab meat (about 2 cups)
2-3 tablespoons mayonnaise
1 teaspoon ground mustard
1 teaspoon parsley flakes
1/2 cup onion and celery, chopped
1 egg, well beaten
Salt, black pepper, and cayenne pepper to taste
3 tablespoons olive oil, divided
2 tablespoons butter
Butter cracker crumbs (I used Club)
Heat a skillet over medium high heat. Once heated, add 1 tablespoon of olive oil. Saute' the onion and celery until soft and translucent. Remove the skillet from the heat. In a bowl mix the crab meat, mayonnaise, ground mustard, parsley, sauteed vegetables, and seasoning to taste. Add the egg and mix. Form into patties (I used an ice cream scoop to make them uniform) and coat in cracker crumbs. Return the skillet to the heat and add remaining olive oil and butter. Once the butter is melted, add the cakes and cook them until browned on both sides. The ice cream scoop makes a pretty decent sized cake, so I was able to get 4 out of it. Enjoy!
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