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Crab Cakes

User Rating 4.5 Star Rating (8 Reviews)

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Crab Cakes Image and Recipe

Crab Cakes

D. Rattray
Serve these flavorful crab cakes with remoulade or tartar sauce.

Ingredients:

  • 8 ounces lump crab meat
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped onion
  • 1/2 small clove garlic, finely minced, or dash garlic powder
  • 1 tablespoon finely chopped red bell pepper
  • 1 egg
  • 2 tablespoons mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1 cup soft bread crumbs
  • 1 1/2 teaspoons Creole seasoning
  • 4 tablespoons butter

Preparation:

Rinse and pick over crab meat, discarding any pieces of shell or cartilage. Try to leave lumps as large as possible. Heat 2 tablespoons butter in a large skillet over low heat; slowly saute finely diced onion, celery, red pepper, and garlic until tender. Whisk egg in bowl; add mayonnaise, Worcestershire sauce, and Creole seasoning. Combine with sauteed vegetables and soft bread crumbs, mixing well. Add the crab meat and form into loose patties; place on waxed paper-lined plate. Refrigerate for about 1 hour, or until firm. Heat remaining 4 tablespoons butter in large skillet over medium-low heat. Gently place crab cakes in skillet and cook for about 5 minutes. Turn and cook for 4 to 5 minutes longer, until cooked through. Serve with a remoulade sauce or tartar sauce. Serves 4.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Simply superior!, Member Barb.Rolek

One of the best crab cake recipes I've come across. Use good-quality lump crab meat for the best results!

4 out of 4 people found this helpful.

See all 8 reviews

Related Video
How to Make Crab Cakes

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