Becky's Crab Cakes

Becky's Crab Cakes Recipe

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Anita Hoffman

By
@scent4U

Theses crab cakes are so delicious. Easy to make and can be reheated.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6-8
Prep:
20 Min
Cook:
30 Min
Method:
Pan Fry

Ingredients

  • 1 lb
    jumbo lump crabmeat
  • 1
    large egg
  • 3 Tbsp
    mayonnaise
  • 1 tsp
    dijon mustard
  • 1-1/2 tsp
    worcestershire sauce
  • 1-1/2 tsp
    old bay seasoning
  • 4 Tbsp
    finely diced red bell pepper
  • 1 Tbsp
    chopped parsley, fresh or dried
  • 3/4 c
    crushed cracker crumbs (ritz or saltines)
  • 1/4 c
    panko bread crumbs
  • 4 Tbsp
    butter or canola or vegetable oil for frying
  • 2 Tbsp
    finely sliced green onion

How to Make Becky's Crab Cakes

Step-by-Step

  1. In a medium bowl, combine green onion, egg, mayonnaise, Dijon mustard, Worcestershire sauce, and Old Bay seasoning; mix well.
  2. Add bread crumbs and parsley; mix well. Then add crab meat. Stir until just mixed, taking care not to break up crab lumps.
  3. Mix to ensure all crab meat is well coated.
    Form into round and slightly flattened cakes with wet hands. Do not pack too firmly. Cakes should be as loose as possible and still hold their shape.
  4. Put the crab cakes on a large plate as they are shaped. Cover with foil and refrigerate at least 1 hour before cooking.
  5. Heat butter or oil in skillet over medium heat. Saute the crab cakes on each side until golden brown.

Printable Recipe Card

About Becky's Crab Cakes

Course/Dish: Seafood
Main Ingredient: Fish
Regional Style: American




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