Ingredients

1 pound lump crab meat, picked over
1 egg, lightly beaten
1/2 cup finely-chopped red bell pepper
1/4 cup finely-chopped scallions
1/4 cup chopped parsley
1/4 cup mayonnaise
1 tablespoon dijon mustard
1 teaspoon worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup plain bread crumbs
1/4 cup vegetable oil, butter, or a combination of both
lemon wedges for garnish (optional)

Cooking Instructions

In a bowl, combine the crab meat, egg, red bell pepper, scallions, parsley, mayonnaise, mustard, worcestershire sauce, salt and cayenne pepper. Mix together thoroughly. Starting with a scant 1/4 cup, add enough bread crumbs to bind the mixture so that it can be formed into cakes. Refrigerate until needed. Form the mixture into 12 to 16 small patties, each about 1/2-inch thick. Coat the outside of the cakes with the remaining bread crumbs.

Heat a large, preferably non-stick, skillet over medium-high heat. Add the oil or butter and heat until the foam from the butter (if using) subsides. Fry the crab cakes, turning them carefully, for 4 to 5 minutes on each side, or until they are golden brown and crisp. Serve the crab cakes with the lemon wedges.

Makes 6 to 8 appetizer servings

>>Back to Crab Cakes Main Page
recipe courtesy of elliemay.com