Mike’s Maine Crab Cakes
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photo by AcadiaTwo
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- Ready In:
- 45mins
- Ingredients:
- 12
- Yields:
-
16 3-ounce crab cakes
ingredients
- 1 1⁄2 lbs fresh crabmeat, picked over for shells
- 1 1⁄2 cups fresh corn or 1 1/2 cups frozen corn, thawed
- 3⁄4 cup red bell pepper, diced
- 3⁄4 cup celery, chopped
- 3⁄4 cup yellow onion, finely chopped
- 1 1⁄2 cups mayonnaise
- 3⁄4 teaspoon dry mustard
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 large egg, lightly beaten
- 2 1⁄2 cups saltine crumbs, divided
- 2 tablespoons unsalted butter, plus more as needed
directions
- In a medium bowl, mix together crabmeat, corn, bell pepper, celery, onion, mayonnaise, and mustard. Season with salt and pepper.
- Gently fold in the beaten egg and 1 ½ cups of the cracker crumbs, taking care not to overwork the mixture.
- Place remaining 1 cup crumbs on plate or shallow bowl.
- Form crab mixture into 3-ounce patties, about 3-inches in diameter. Dip both sides of each patty into cracker crumbs, pressing gently to adhere crumbs.
- Heat a large skillet over medium high heat and melt the butter. Cook crab cakes until golden brown, about 6 minutes per side.
- Serve.
Questions & Replies
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RECIPE SUBMITTED BY
mersaydees
Bloomington, Indiana