Prep 10 mins
Cook 10 mins
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
- 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).