Classic Crab Cakes Recipe

By ldelmas

Ingredients

• 1 pound fresh or 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, optional
• Lemon slices, optional

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.

Freeze option: Freeze cooled crab cakes in freezer containers, separating layers with waxed paper. To use, reheat crab cakes on a baking sheet in a preheated 325° oven until heated through.