Recipe by IrishMomof5
This is an excellent and tasty twist on the traditional Maryland Crab Cake. The celery, onion and pepper are flavorful, but not overpowering to the crab. I have been making it for years with left over crabs from our crab feasts. I hope you love this as much as our family does.
- 8 ounces backfin crab meat
- 1⁄4 cup finely chopped celery
- 1⁄4 cup finely chopped onion (I use Vidalia)
- 1⁄4 cup finely chopped green pepper (or any other color)
- 1 egg
- 1⁄4 cup mayonnaise
- 1 teaspoon Worcestershire sauce
- 1⁄4 teaspoon Old Bay Seasoning
- 2 slices bread
- 4 tablespoons butter, divided (1tbs/3tbs)
- flour, for dusting
Directions See How It's Made
- Remove crust from bread, and discard. Cut remaining bread into cubes.
- On medium heat, melt 1 tbs butter, and add chopped celery, onion, and pepper. Cook until soft and tender.
- In medium bowl add crabmeat, egg, mayonnaise, Worcestershire, bread, old bay, and cooked vegetables. Mix together thoroughly. (I use my hands).
- Form mixture into cakes. This will typically yield 4 - 5 large cakes.
- Dust cakes lightly in flour.
- Melt remaining 3 tbs butter in skillet over medium/high heat.
- Sprinkle cakes lightly with more Old Bay.
- Cook cakes in butter until the bottoms are a beautiful crispy golden brown and flip (about 4 minutes per side).