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Classic Crab Cakes
Our 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 bestseller. The crabmeat's sweet and mild flavor is sparked by the blend of other ingredients. —Debbie Terenzini, Lusby, Maryland
Ingredients
- 1 pound fresh or canned crabmeat, drained, flaked and cartilage removed
- 2 to 2-1/2 cups soft bread crumbs
- 1 large egg, beaten
- 3/4 cup mayonnaise
- 1/3 cup each chopped celery, green pepper and onion
- 2 teaspoons lemon juice
- 1 tablespoon seafood seasoning
- 1 tablespoon minced fresh parsley
- 1 teaspoon Worcestershire sauce
- 1 teaspoon prepared mustard
- 1/4 teaspoon pepper
- 1/8 teaspoon hot pepper sauce
- Optional: 2 to 4 tablespoons canola oil and lemon wedges
Directions
- 1. In a large bowl, combine the crab, bread crumbs, egg, mayonnaise, vegetables, juice and seasonings. Shape mixture into 8 patties. Broil the patties in a cast-iron or other ovenproof skillet or, if desired, cook the patties in skillet on stovetop in oil; cook for 4 minutes on each side or until golden brown. If desired, serve with lemon.
Nutrition Facts
1 crab cake: 282 calories, 22g fat (3g saturated fat), 85mg cholesterol, 638mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 14g protein.
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