"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Crab Cakes Recipe

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This recipe for Crab Cakes, by , is from The Chapman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Brad Kaufman
Added: Wednesday, June 1, 2005


1 pound jumbo lump crabmeat, picked over
1/2 red bell pepper, chopped
1/4c chopped onion
4 scallions, trimmed and chopped
1/4c chopped fresh parsley
1 garlic clove, minced
1 egg, lightly beaten
2T dijon mustard
1T lemon juice
1/2tsp worcestershire sauce
scanr 1/4tsp tabasco sauce
3/4c fine dry bread crumbs
2T unsalted butter, plus more if needed
2T vegetable oil, plus more if needed

In a large mixing bowl, combine the crabmeat, red pepper, onion, scallions, parsley, and garlic. In a small bowl, stir together the egg, mustard, lemon juice, worcestershire and tabasco. Gently fold this mixture into the crabmeat mixture; then add 1/4 cup of the bread crumbs, mixing with a light touch, just until combined.
Form 8 patties, using 1/2 cup of the crabmeat mixture for each. The patties should be made into ovals about 1/2 inch thick and 31/2 inches long. Coat the patties with the remaining bread crumbs and place them on a wax paper lined baking sheet. Refrigerate until set, at least 1 hour.
Heat the butter and oil in a large skillet, preferably nonstick, over medium heat. Add 4 of the crab cakes at a time. Cook until golden, about 5 minutes. Adjust the heat as you cook so that the fat maintains a steady gentle sizzle. Gently flip the crab cakes with a spatula and cook until golden, about 5 minutes. Serve hot




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