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  • 21minutes
  • 281calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B12, C, P
MineralsNatrium, Silicon, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 teaspoon garlic , minced

  2. 1 tablespoon onion , minced

  3. 1 tablespoon celery , diced

  4. 2 tablespoons mayonnaise

  5. 1 whole egg

  6. 1/8 teaspoon salt

  7. 1/8 teaspoon black pepper

  8. 1 teaspoon Dijon mustard

  9. 1 teaspoon Old Bay Seasoning

  10. 1/4 cup breadcrumbs

  11. 1 lb lump crabmeat

  12. 2 tablespoons oil, for sauting

Instructions Jump to Ingredients ↑

  1. 1.In a large stainless-steel bowl, combine all ingredients except crab meat and bread crumbs.

  2. 2.Using gloved hands, gently mix in crab meat, then add bread crumbs.

  3. 3.Spread a thin layer of plain bread crumbs on your work surface.

  4. 4.Form crab mixture into equal balls, approximately two inches in diameter. Place on crumbs.

  5. 5.Gently flatten the ball of crab mixture and round the edges. Form cakes about one-half inch thick and three inches round. Refrigerate.

  6. 6.In a sauté pan, melt 2 tablespoons of oil until hot. Gently slide in crab cakes 2 at a time.

  7. 7.Brown on one side approximately two-to-three minutes. Turn and brown on the other side. Turn down heat to simmer and cook crab cakes another 5-8 minutes.

  8. Chef's Tip:.

  9. While you may be tempted to increase the amount of bread crumbs used, you’ll receive the best sauté results with the thin layer as described above.

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