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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Breeze Inn Crabcakes Recipe

5 stars - based on 2 votes
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This recipe for Breeze Inn Crabcakes is from The Murray Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp. butter and a touch of olive oil
1 minced onion
1 clove garlic, minced
1 red bell pepper, minced
1/2 tsp. Old Bay crab boil seasoning
3 tbsp. half-and-half (I used milk)
1 tbsp. spicy brown mustard
1 egg
1/2 tsp. minced parsley
1/2 cup bread crumbs (I used saltine cracker crumbs)
1 lb. white crab meat (I used canned crab meat)

Topping:
1/2 cup bread or saltine cracker crumbs
1/4 cup grated Parmesan cheese
2 tbsp. olive oil
2 tbsp. melted butter
Directions:
Directions:
Saute vegetables in butter till limp, about 3 minutes. Add Old Bay, milk, and mustard. Mix well. Add egg, parsley and bread crumbs, mixing well. Gently fold in crab. Form into about 12 patties with the palms of your hands. Stir together bread crumbs and Parmesan cheese. Pat topping onto both sides of the crabcakes and place them onto a greased cookie sheet and refrigerate until firm, about 2 hours.

Once firm, sprinkle with oil and butter mixture and bake at 425º for 10 - 13 minutes.
Personal Notes:
Personal Notes:
I made these last night and Eddie loved them! The recipe was at the end of a book I'm reading, Savannah Breeze by Mary Kay Andrews.

 

 

 

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