becky's crab cakes
(1 rating)
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Theses crab cakes are so delicious. Easy to make and can be reheated.
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(1 rating)
yield
6 -8
prep time
20 Min
cook time
30 Min
method
Pan Fry
Ingredients For becky's crab cakes
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1 lbjumbo lump crabmeat
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1large egg
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3 Tbspmayonnaise
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1 tspdijon mustard
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1-1/2 tspworcestershire sauce
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1-1/2 tspold bay seasoning
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4 Tbspfinely diced red bell pepper
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1 Tbspchopped parsley, fresh or dried
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3/4 ccrushed cracker crumbs (ritz or saltines)
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1/4 cpanko bread crumbs
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4 Tbspbutter or canola or vegetable oil for frying
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2 Tbspfinely sliced green onion
How To Make becky's crab cakes
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1In a medium bowl, combine green onion, egg, mayonnaise, Dijon mustard, Worcestershire sauce, and Old Bay seasoning; mix well.
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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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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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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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