Tuesday, June 9, 2015

Crab Cakes

In a large bowl, mix together:

A pound of crabmeat – picked free of shells as much as possible
1/3 cup of bread crumbs
1 shallot - minced
About ½ cup of minced red bell pepper
About ¼ cup of minced parsley
1 teaspoon of dry mustard
2 cloves minced garlic
1 teaspoon of kosher salt
½ teaspoon of cayenne pepper (adjust to taste)

In another bowl, whip together:

1 egg
1 teaspoon Worcestershire sauce
¼ cup mayonnaise
Juice from ½ of a lemon

Then, fold liquid mixture into the crab mixture. Shape into patties – should be about 10 to 12 of them and dust with flour.

Heat a large skillet over medium heat. Add cooking oil to pan. When oil is ready, carefully place crab cakes in pan and fry until brown. This should take 2 – 4 minutes per side. May have to cook crab cakes in batches. They should be golden brown on both sides.

Serve warm with a sauce (could just squeeze the other half of the lemon all over them, or use that lemon juice to make a lemon-butter sauce.)

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