Prep 25 mins
Cook 10 mins
This recipe was given to me by Dave Klein, a fantastic trained chef and friend of a friend who said these are the most fabulous crabcakes she has ever eaten. All ingredients are easily found in the average supermarket, so no tedious cooking and shelling of crab. Use real mayonnaise, not a salad dressing like Miracle Whip. You can even try coating the chilled cakes with some crushed Ritz crackers instead of all or some of the breadcrumbs for a richer, buttery taste. Enjoy!
- 8 ounces large lump crabmeat (Phillips brand was suggested)
- 1⁄4 onion, diced
- 1 celery rib, diced
- 1⁄2 teaspoon fresh thyme leave
- 1 tablespoon lemon juice
- 1 tablespoon mayonnaise, heaping
- salt & pepper
- 1 dash Tabasco sauce
- 1⁄4 cup fresh breadcrumb
- 1⁄2 cup fresh breadcrumb
- 1⁄2 cup flour
- Pick through crab to remove any shell fragments that may be left behind.
- Saute onion and celery until transparent in a tablespoon of canola or vegetable oil. Cool.
- Mix crab, onion, celery, thyme leaves, lemon juice, mayonnaise, salt, pepper, Tabasco and 1/4 cup of bread crumbs.
- Fold very lightly, making sure not to break up the crab meat (I broke up about 3/4 of the crab SLIGHTLY because these cakes are about 90% crab). Having nice chunks within the cooked cakes is a big plus.
- Form cakes and place on a tray. Refrigerate for two hours.
- Mix 1/2 cup each of fresh bread crumbs and flour. Coat crab cakes.
- Heat 4 tablespoons oil and 2 tablespoons butter in a large pan. Add crab cakes to hot pan and saute for three minutes per side.
- Remove to paper towels and serve hot with your favorite remoulade or other sauce.