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Prep 15 mins
Cook 20 mins
From Silvia Lehrer's cooking column in Dan's Papers from the East End of Long Island, NY. This recipe comes from a Baltimore resident, Helen Wheatley Parker.
- 2 tablespoons canola oil (or vegetable oil)
- 2 scallions, trimmed, thinly sliced
- 1 celery rib, inner rib, trimmed, diced fine
- 1⁄2 red bell pepper, seeded, diced fine
- 1 extra large egg
- 1 teaspoon Old Bay Seasoning
- 1 tablespoon light mayonnaise
- 1⁄2 teaspoon Dijon mustard (or Verjus mustard)
- 1 tablespoon flat leaf parsley, chopped
- kosher salt
- fresh ground pepper
- 1 lb lump crabmeat, picked over
- 2 tablespoons plain breadcrumbs, plus extra for coating the cakes
- 2 -3 tablespoons Crisco shortening
Sun-Dried Tomato Aioli
- 3 tablespoons sun-dried tomatoes packed in oil, pureed
- 1⁄2 cup light mayonnaise
- For the crab cakes: Heat oil in large skillet and add the scallions, celery and red pepper dice. Saute for 4-5 minutes until vegetables are barely tender.
- Remove from heat, transfer to a plate and let cool.
- In a mixing bowl, beat the egg and whisk in the Old Bay, mayonnaise, mustard, salt, pepper and parsley.
- Add the cooled vegetable mixture and stir to mix.
- Add crab meat and 2 tablespoons breadcrumbs and stir gently to mix, be careful not to break up the crab meat.
- Scoop about one-half cup of the mixture for each cake and shape them. Use extra crumbs to coat the outside if cakes are too moist.
- Arrange on a plate, cover with plastic wrap and refrigerate for 15-20 minutes.
- When ready to cook, melt shortening in a skillet over medium heat. Put crab cakes in 3-4 at a time and saute until golden brown, no longer than 3 minutes per side.
- To make the aioli simply add the sun-dried tomatoes and the mayonnaise together and stir well to mix.
- Taste for additional seasoning (salt and pepper) and refrigerate until ready to serve.
I changed the mayo to full fat and spiced up the aioli with chipotle peppers for a little kick. I absolutely loved the fresh herbs and veggies in this recipe!