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Crab Cakes

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Ingredients

  • 1 lb (450 g) lump crab meat, picked over
  • 4 scallions (spring onions), green parts only, chopped
  • 1/4 cup (60 ml) mayonnaise
  • 2-4 Tbs (30-60 ml) dry bread crumbs
  • 1 Tbs (15 ml) chopped fresh parsley, basil, or cilantro (coriander leaves)
  • 2 tsp (10 ml) Old Bay or other seafood seasoning
  • Salt and freshly ground pepper to taste
  • 1 egg, lightly beaten
  • All-purpose flour for dredging
  • 1/4 cup (60 ml) vegetable or olive oil

Details

Servings 4

Preparation

Step 1

Combine the crab meat, scallions, mayonnaise, 2 tablespoons (30 ml) of the bread crumbs, herb, and seasonings in a mixing bowl and toss gently to combine. Carefully fold in the egg with a rubber spatula until the mixture just clings together, adding more bread crumbs if necessary. Form into 4 to 6 patties and refrigerate for 30 minutes to overnight. Dredge lightly in flour. Heat the oil in a large skillet - preferably non-stick - over moderate heat and fry the crab cakes until crisp and browned, about 4 minutes per side. Serve with tartar sauce. Serves 4 to 6.

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