Friday, August 19, 2011

Crab Cakes

Crab Cakes
(6 cakes)


12 oz. Lump Crabmeat
¼ cup Mayonnaise
½ cup Italian Bread Crumbs
1 tbsp. Old Bay Seasoning
1 whole Egg
1 tsp. Fresh Lemon Juice
Canola Oil, as needed for frying


Place drained crabmeat in a medium sized bowl and then add the next 5 ingredients (through the lemon juice).  Carefully combine the ingredients together using your hand or a mixing spoon.  Now divide into 6 portions and form into patties approximately 1 inch thick and 2 ½ inches in diameter.  Place on a plate and refrigerate while you heat the oil.  In a large skillet add enough oil to cover the bottom of the pan by about ¼ inch or slightly more.  Heat the oil over a medium to medium-high setting and add three cakes at a time.  Cook for about 3 minutes on each side.  Be careful putting the crab cakes into the pan, turning them and removing because they are delicate.  Repeat process with remaining 3 crab cakes and enjoy with your favorite sauce.  One of mine is below.  The crab cakes can be done in an oven at 400 degrees for 9 to 12 minutes.

Sauce:  In a small bowl combine ½ cup mayonnaise, 1 tsp. Old Bay Seasoning, 1/2 tsp. of your favorite hot sauce (depends on your heat factor) and 1 tsp. of fresh lemon juice.

Note:                  It takes 2 - 6 oz. cans for this recipe.  If you have access to
fresh crab meat, I'd get a pound so you can have a little snack after the crab cakes are made.

Ideas for Future Efforts

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