Kk's Crab Cakes
- Ready In:
- 30mins
- Ingredients:
- 13
- Yields:
-
6 crab cakes
- Serves:
- 3
ingredients
- 1 lb crabmeat, jumbo lump
- 2 tablespoons onions, finely chopped
- 2 tablespoons butter
- 1 tablespoon parsley, finely chopped
- 5 -6 dashes Tabasco sauce
- 5 -6 dashes hot sauce, such as Frank's
- 1 drop Worcestershire sauce
- 2 -3 tablespoons finely crushed saltines
- 1⁄4 cup mayonnaise
- 1 egg
- salt and pepper, to taste
- 1⁄2 cup dried breadcrumbs
- oil, for pan frying
directions
- Saute the onion in the butter until translucent, 2-3 minutes. Toss the onion/butter mixture, crab, parsley, seasonings, cracker crumbs and mayonnaise together in a bowl. Season with salt and pepper, then add the egg and gently mix together.
- Form into crab cakes and place on a plate to chill for about 1/2 hour. This step is very important or the cakes will not hold together when cooking.
- Put bread crumbs on a plate and press each crab cake into the crumbs, coating both sides.
- Fry crab cakes gently on both sides using medium heat until nicely brown and crispy. Don't fry them too fast.
- Serve with tartar sauce or cocktail sauce, if you must.
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RECIPE SUBMITTED BY
KK7707
Saint Petersburg
One of my passions is to feed people, but I wouldn't work in a commercial kitchen on a bet. It's too hard - and I have great respect for those who do it. I fix dinner for about 60 people once a year and am always looking for new recipes for "the party", which is what led me to this site. My husband and I also make and can jams (especially strawberry - plentiful in Florida, peaches, tomatoes and green beans, not to mention the annual cookie frenzy each December when we make about 75 dozen cookies for gifts. We also smoke salmon often. We love living in Florida, but miss the fine seafood, corn, tomatoes, peaches and apples of the mid-Atlantic coast.?Below I've?defined how I rate recipes to make my ratings more useful. I think this is important as I rely a great deal on ratings and comments by other Chefs and I would like to know what their standards are. How I rate recipes: 5 stars: These are recipes I expect to make many times and require little in the way of changes to be really, really good. This rating doesn't take into account as to whether a recipe is 'gourmet' or just plain good food - if I expect to make it often, it gets 5 stars. 4 stars: These are recipes that are very good, but for one reason or another I don't expect to make it often. The reasons for not making it often can be varied, such as difficulty or cost, but NOT because we just thought it was OK instead of great. These recipes are just as good as my 5-stars and are ones I would consider making again. 3 stars: These are recipes that one of my family or extended family liked or loved, but there wasn't a consensus that it was really good. 3 stars means I probably won't make again unless there are easy changes I can do to make it more to our liking. 2 stars: These are recipes that just aren't to my taste for one reason or another. Could be flavor, poor appearance, difficulty - just about anything. I don't plan to make it again. 1 star: These are recipes I didn't even end up serving to others and will not make again. Usually my problem with these recipes is with the taste. You won't find many of these ratings from me as it is sometimes kinder to just not rate it. If I do rate it, it is to make suggestions on how to improve it.