Crab Cakes

By jtoro_318

Ingredients

• 1 6- to 8-oz. pkg. fresh or frozen lump crabmeat or one 6-ounce can crabmeat, drained, flaked, and cartilage removed
• 1 egg, slightly beaten
• 6 Tbsp. fine dry bread crumbs
• 2 Tbsp. finely chopped carrot
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• 2 Tbsp. finely chopped celery
• 1 Tbsp. finely chopped green onion (green part only; chop and set aside the white part for the Tartar Sauce
• 2 Tbsp. mayonnaise or salad dressing
• 3/4 tsp. dry mustard
• 1/4 tsp. salt*
• 1/4 tsp. bottled hot pepper sauce
• 2 Tbsp. cooking oil
• Lemon wedges (optional) recipe Tartar Sauce
• When using canned crabmeat, omit 1/4 teaspoon of salt.

Details

Servings 4
Preparation time 25mins
Cooking time 31mins

Preparation

Step 1

1.Thaw crabmeat in the refrigerator, if frozen; drain. In a medium mixing bowl combine egg, 4 tablespoons of the bread crumbs, the carrot, celery, onion, mayonnaise, dry mustard, salt, and hot pepper sauce. Gently stir in crabmeat just until combined. With wet hands, gently shape mixture into four 1/2-inch-thick patties, about 3 1/2 inches in diameter.

2. Place remaining crumbs in a shallow dish. Coat both sides of the patties with crumbs.

3.In a large skillet heat oil over medium heat. Add crab cakes. Cook about 3 minutes on each side or until golden brown and heated through. Serve immediately with lemon wedges, if desired, and Tartar Sauce.

For Tartar Sauce:
In a small bowl stir together 1/2 cup mayonnaise, 1 Tbsp. chopped celery leaves, 1 Tbsp. sweet or dill pickle relish, 1 Tbsp. capers, and 1 Tbsp. chopped white ends of green onions.