becky's crab cakes
(1 RATING)
Theses crab cakes are so delicious. Easy to make and can be reheated.
No Image
prep time
20 Min
cook time
30 Min
method
Pan Fry
yield
6-8 serving(s)
Ingredients
- 1 pound jumbo lump crabmeat
- 1 - large egg
- 3 tablespoons mayonnaise
- 1 teaspoon dijon mustard
- 1-1/2 teaspoon worcestershire sauce
- 1-1/2 teaspoon old bay seasoning
- 4 tablespoons finely diced red bell pepper
- 1 tablespoon chopped parsley, fresh or dried
- 3/4 cup crushed cracker crumbs (ritz or saltines)
- 1/4 cup panko bread crumbs
- 4 tablespoons butter or canola or vegetable oil for frying
- 2 tablespoons finely sliced green onion
How To Make becky's crab cakes
-
Step 1In a medium bowl, combine green onion, egg, mayonnaise, Dijon mustard, Worcestershire sauce, and Old Bay seasoning; mix well.
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Step 2Add bread crumbs and parsley; mix well. Then add crab meat. Stir until just mixed, taking care not to break up crab lumps.
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Step 3Mix 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.
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Step 4Put the crab cakes on a large plate as they are shaped. Cover with foil and refrigerate at least 1 hour before cooking.
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Step 5Heat butter or oil in skillet over medium heat. Saute the crab cakes on each side until golden brown.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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