Chesapeake Crab Cakes

By charlotteh371

Ingredients

• 4 tbsp (1/2 stick) melted butter
• 1 small onion, minced
• 1 lb crabmeat, picked over for shells
• 2 slices hearty white sandwich bread, torn into large pieces and pulsed in a food processor to crumbs.
• 1/4 cup chopped fresh parsley
• 1 tsp dry mustard
• 3/4 tsp worcestershire sauce
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp ground ginger
• 1 large egg, beaten
• 1/4 cup all purpose flour
• 1/4 cup vegetable oil
• 1 lemon, cut into wedges

Preparation

Step 1

melt the butter in a medium skillet, over medium heat. add the onion and cook, stirring occasionally, until softened, about 5 to 7mins. set aside to cool to room temp.

gently toss the onion, crabmeat, bread crumbs, parsley, mustard, worcestershire sauce, salt, pepper and ginger together in a bowl. gently fold in the egg.

divide the crab mixture into four equal portions and shape each into a 3 inch wide patty. transfer the patties to a plastic wrap-lined plate. cover with plastic wrap, and refrigerate until firm, about 30mins.

spread the flour in a shallow bowl. coat the crab cakes lightly with flour. heat the oil in a large nonstick skillet over medium heat until shimmering. gently lay the crab cakes in the skillet and cook until crisp and light golden brown on both side, 8 to 10 mins, flipping half way through. serve with lemon wedges.