These are the best crab cakes I've ever eaten. I got the recipe from Cuisine magazine. Every time I make them I hear alot of oohs and ahhs and requests for the recipe. There's a local family-owned restaurant in town known for their crabcakes. My teenage niece said they were the only crabcakes she likes, until she tried these. These are even better.
- 3 tablespoons butter
- 1⁄3 cup red pepper, diced
- 1⁄3 cup celery, diced
- 1⁄3 cup yellow onion, diced
- 1⁄2 cup dried breadcrumbs
- 1⁄4 cup scallion, minced
- 1⁄4 cup mayonnaise
- 1 egg
- 2 tablespoons minced parsley
- 2 teaspoons Worcestershire sauce
- 2 teaspoons lemon juice
- 2 teaspoons Old Bay Seasoning
- 1 teaspoon dry mustard
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 1⁄4 teaspoon Tabasco sauce
- 1 lb lump crabmeat
- Sautee the red pepper, celery, and onion in the butter 5 minute.
- or until tender.
- Cool slightly.
- In a bowl, combine all the rest of the ingredients EXCEPT crabmeat.
- Combine sauteed vegetables with mixture.
- Pick through crabmeat for shells or cartlidge.
- Using your fingers, gently blend the crab into the mixture.
- This helps preserve the large pieces of crab.
- Shape crab mixture into cakes.
- Chill in the refrigerator for at least 1 hour.
- I've made the the day before and left in frig overnight.
- Broil cakes for 3-4 minute.
- or until browned.
- Turn them over carefully.
- I use a spatula and my fingers so they don't fall apart.
- Broil other side for 3-4 minute.
- I place them on a platter and garnish with parsley and lemon.
- I serve cocktail sauce and tartar sauce with them.
- I've also made the cakes much smaller and served them as appetizers.