Crab Cakes Recipe

The best crab cake recipes are the simplest.  You want mostly crab meat in them and just a bit of filler to add some taste but not too much to take away from the taste of the crab.  Below is my recipe for making some excellent crab cakes that are made with a pound of lump crab meat, red onion, celery, bread crumbs, mayonnaise, Dijon mustard, egg and hot sauce.

Ingredients:

1 tablespoon of butter
1/2 cup of minced red onion
1/4 cup of minced celery
1/2 cup of mayonnaise
1 large egg, lightly beaten
1 tablespoon of Dijon mustard
1 tablespoon of Worcestershire sauce
1/2 teaspoon of hot sauce
1 pound of fresh lump crab meat
3/4 cup of fresh bread crumbs
1/2 cup of peanut oil

Instructions:

You will want to begin this recipe by placing your butter into a skillet over a medium low heat and melt your butter.  Once your butter has melted add in your onion and celery and sauté your vegetables until they are tender but not brown.

Next, take a medium mixing bowl and add your mayonnaise, egg, mustard, Worcestershire sauce and hot sauce to the bowl and mix them together.  Now fold in your crabmeat and bread crumbs carefully so as not to break up your crab meat too much.  Let your mixture stand for 3 minutes and then shape the mixture into 8 patties.  Place wax paper on 2 plates and then put your crab cakes on your plates.  Cover them and then place them in the refrigerator and let them chill for 1 hour.

After that time you will want place your oil in a skillet and heat your skillet over a medium high heat.  Once the skillet is hot you should carefully place your crab cakes into the skillet and fry them in batches until they are golden brown.  This should take about 3 to 4 minutes on each side.  Make certain you do not crowd them while frying.  You will want to place them on paper towel to drain. Serve with a little lemon squeezed over them or with some tartar sauce on the side.