Classic Crab Cakes Recipe

By Gilmore

This region is known for good seafood, and crab cakes are a traditional favorite. I learned to make them from a chef in a restaurant where they were a best-seller. The crabmeat's sweet and mild flavor is sparked by the blend of other ingredients.

Ingredients

• 1 pound canned crabmeat, drained, flaked and cartilage removed
• 2 to 2-1/2 cups soft bread crumbs
• 1 egg, beaten
• 3/4 cup mayonnaise
• 1/3 cup each chopped celery, green pepper and onion
• 1 tablespoon seafood seasoning
• 1 tablespoon minced fresh parsley
• 2 teaspoons lemon juice
• 1 teaspoon Worcestershire sauce
• 1 teaspoon prepared mustard
• 1/4 teaspoon pepper
• 1/8 teaspoon hot pepper sauce
• 2 to 4 tablespoons vegetable oil
• Lemon slices, optional

Details

Servings 8
Preparation time 20mins
Cooking time 24mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, combine the crab, bread crumbs, egg, mayonnaise, vegetables and seasonings. Shape into eight patties. Broil patties or cook in a skillet in oil for 4 minutes on each side or until golden brown. Serve with lemon if desired. Yield: 8 servings.