Carol's Crabcakes

Carol's Crabcakes

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Sammie Christensen


Recipe from Mariah Stewart's book "Devlin's Light"


★★★★★ 1 vote

makes 8-10
4 Hr 30 Min
30 Min


  • 1 Tbsp
  • 1 clove
  • 1
    onion, finely chopped
  • 2 tsp
    sweet red, yellow or green pepper
  • 1 1/2 Tbsp
  • 1/3 c
    whipping cream
  • 1 lb
    fresh lump crabmeat
  • 1 1/3 c
    ground bread crumbs (divided in half)
  • 1
  • 1 Tbsp
    fresh parsley, finely chopped
  • 2 tsp
    dry mustard
  • 1 tsp
    lemon juice
  • 1/2 tsp
  • 1/4 tsp
    ground pepper
  • 1 tsp
    lemon peel, grated
  • 2 Tbsp

How to Make Carol's Crabcakes


  1. Melt 1 tbl butter in a large, heavy skillet over medium heat. Add garlic, chopped sweet peppers and onions. Cook 3-5 minutes, stirring frequently. Stir in flour, cooking 4 more minutes, then gradually add whipping cream. Cook until thickened, stirring constantly.
  2. Stir in crabmeat, 1/4 cup of the bread crumbs, egg, mustard, lemon juice and peel, salt and pepper. Mix well, remove from heat. Cover and refrigerate for 4 hours.
  3. When mixture has chilled, shape into 2" patties. Coat with remaining bread crumbs. Melt 2 tbl butter in large skillet. Cook crabcakes over medium heat until golden.

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About Carol's Crabcakes

Course/Dish: Fish Seafood

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