Crab Cakes

By Valarie

Recipe courtesy Susan Mason

Ingredients

• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 teaspoons seafood seasoning, such as Old Bay
• 1/8 teaspoon cayenne pepper
• 1 dash Worcestershire sauce
• 1 red bell pepper, finely chopped
• 2 green onions (scallions), white and green parts, finely chopped
• 2 large egg yolks
• 2 pounds jumbo lump crabmeat
• 6 cups fresh breadcrumbs
• Vegetable oil, for frying

Details

Servings 10
Preparation time 15mins
Cooking time 45mins
Adapted from foodnetwork.com

Preparation

Step 1

Mix together the mayonnaise, mustard, seafood seasoning, cayenne, Worcestershire sauce, bell peppers, green onions and egg yolks. Gently stir in the crabmeat. Put the breadcrumbs on a cookie sheet. Mold the crab cake with one hand and pat the cake with bread crumbs using the other hand. Form into 10 crab cakes, 3 inches wide and 1/2-inch thick. Each cake will need 3/4 cup bread crumbs.

Heat 4 cups of oil in a 12-inch skillet over medium-high heat. Add a single layer of crab cakes and fry in the oil, turning 3 of 4 times until crispy on outside, about 5 minutes on each side. Drain on paper towels. Repeat with the remaining crab cakes. Serve hot.