- 4
Ingredients
- 2 tbsp butter
- 1/4 cup finely diced green pepper
- 1/4 cup finely diced onions
- 1/2 cup dried bread crumbs
- 6 tbsp mayonnaise
- 2 tbsp chopped fresh parsley
- 2 tbsp diced pimiento
- 2 tbsp Worchestershire sauce
- 2 Tbsp fresh lemon juice
- 1 tbsp spicy brown mustard
- 1 1/2 tsp Old Bay seasoning
- 1 pound lump crab meat, picked over
- 1/2 cup vegetable oil
Preparation
Step 1
In a small skillet melt butter over medium low heat, Add green pepper and onion; cook until tender, about 5 minutes. Let cool.
In a large bowl, mix together bread crumbs, mayonnaise, parsley. pimiento, Worchestershire, lemon juice, mustard, crab seasoning and green pepper mixture. Gently fold crabmeat into bread crumb mixture until combined, taking care to break up the crabmeat as little as possible. Using a scant 1/2 cup for each, shape crab mixture into eight 3-inch cakes. Place crab cakes on cookie sheet, cover with plastic wrap, and refrigerate 1-4 hours.
In a large skillet, heat oil over medium high heat until hot. Add 4 crab cakes to skillet and fry until browned and cooked through, about 5 minutes per side. Remove to a paper towel-lined plate to drain. Repeat with remaining crab cakes. Serve hot with seafood sauce.