1 tablespoon Old Bay Seasoning, or any seasoning salt
1 tablespoon salt
1 tablespoon pepper
1 tablespoon Worcestershire sauce
1 tablespoon creole seasoning
Optional ingredients-
1 cup minced tomato
Half cup minced onion
Half cup minced celery
Half cup minced red pepper
cilantro or parsley leaves, chopped
lemon juice
Instructions
Place bread crumbs in a large mixing bowl. Bread crumbs may be purchased, or made at home by burning toast, and crumbling into the bowl. Crumbled oyster crackers may be mixed in with the bread crumbs for a richer flavor.
Crack egg and stir into bread crumbs. Add mayonnaise, Dijon mustard and Worcestershire sauce and stir until the ingredients are well mixed. If using lemon juice, stir a little in with these wetter ingredients.
Add mayonnaise, Dijon mustard and Worcestershire sauce and stir until the ingredients are well mixed. If using lemon juice, stir a little in with these wetter ingredients.
Add seasonings (salt, pepper, Old Bay, creole seasoning) and whisk until the dough has an even consistency.
If using any of the optional vegetables, mince and stir in here. Celery or red pepper should be used, but not both. The same goes with parsley and cilantro. Tomato is a delicious addition to this recipe, and makes the crab cakes much tastier. Stir all of the ingredients together well until evenly mixed.
Squeeze crab meat to drain juice out of it. With hands, work the crab meat into the dough by kneading and folding it in.
Make five to ten patties with hands. Press on them from all sides to make them tight, and keep them together.
Fry in a skillet with butter over medium heat for about five minutes on each side. If they are thicker, they may need to be fried a few extra minutes. Also, the patties may be baked in an oven. Place in oven at 375 degrees for about ten minutes. It may help to take them out and flip them at some point.
Serving
Suggestions
These may be served on a bun with lettuce, tomato, and tartar sauce, or eaten as they are when finished cooking. Tartar sauce goes well with crab cake
Originally Submitted
5/27/2009
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