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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


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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