Classic Crab Cakes
This region is known for good seafood, and crab cakes are a traditional favorite. I learned to make them from a chef in a restaurant where they were a best-seller. The crabmeat's sweet and mild flavor is sparked by the blend of other ingredients.
-Debbie Terenzini, Lusby, Maryland
8 ServingsPrep/Total Time: 20 min.
- 1 pound canned crabmeat, drained, flaked and cartilage removed
- 2 to 2-1/2 cups soft bread crumbs
- 1 Eggland's Best Egg, beaten
- 3/4 cup mayonnaise
- 1/3 cup each chopped celery, green pepper and onion
- 1 tablespoon seafood seasoning
- 1 tablespoon minced fresh parsley
- 2 teaspoons lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon prepared mustard
- 1/4 teaspoon pepper
- 1/8 teaspoon hot pepper sauce
- 2 to 4 tablespoons vegetable oil
- Lemon slices, optional
- In a large bowl, combine the crab, bread crumbs, egg, mayonnaise,
- vegetables and seasonings. Shape into eight patties. Broil patties
- or cook in a skillet in oil for 4 minutes on each side or until
- golden brown. Serve with lemon if desired. Yield: 8 servings.
Nutritional Facts: 1 crab cake equals 282 calories, 22 g fat (3 g saturated fat), 85 mg cholesterol, 638 mg sodium, 7 g carbohydrate, 1 g fiber, 14 g protein.