Classic Chesapeake Crab Cakes
Ingredients: 16
Indulge in the exquisite flavors of the Chesapeake Bay with these classic crab cakes.
Ingredients
| 1⁄4 | cup minced onion |
|---|---|
| 2 | tablespoons minced green peppers |
| 1⁄4 | cup butter, melted |
| 1 | lb fresh lump crabmeat, drained |
| 1 1⁄4 | cups soft breadcrumbs, toasted and divided (homemade) |
| 1 | tablespoon chopped fresh parsley |
| 1 | tablespoon mayonnaise |
| 1 | tablespoon lemon juice |
| 1 | teaspoon Old Bay Seasoning |
| 1 | teaspoon dry mustard |
| 1 | teaspoon Worcestershire sauce |
| 1 | dash ground red pepper |
| 1 | large egg, lightly beaten |
| vegetable oil | |
| fresh parsley (to garnish) | |
| lemon wedge (to garnish) |
Instructions
-
- Begin by sautéing minced onion and green peppers in melted butter over medium-high heat in a large skillet. Stir constantly until tender. Remove from heat, then gently fold in fresh lump crabmeat, 1 ¼ cups of toasted soft breadcrumbs, chopped fresh parsley, mayonnaise, lemon juice, Old Bay Seasoning, dry mustard, Worcestershire sauce, ground red pepper, and a lightly beaten egg. Form the mixture into 8 patties and coat each patty with the remaining soft breadcrumbs.
- In a heavy skillet, heat vegetable oil to a depth of 1/4 inch. Fry the crab cakes in the hot oil over medium-high heat for 3 minutes on each side or until they turn golden brown. Once cooked, drain the crab cakes on paper towels to remove excess oil. Garnish with fresh parsley and lemon wedges.
- Serve these delectable crab cakes alongside a zesty horseradish cocktail sauce and a creamy tartar sauce.
Jul 19, 2024