Ingredients: |
Ingredients: 1 pound jumbo lump crabmeat
1/2 red bell pepper, chopped
1/4 cup chopped onion
4 green onions, trimmed and chopped
1/4 cup fresh parsley, chopped
1 clove garlic, minced
1 egg, lightly beaten
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1/2 teaspoons Worcestershire sauce
3/4 teaspoons Tabasco
3/4 cup fine dry breadcrumbs
2 tablespoons vegetable oil, plus more if needed
lime or lemon wedges
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Directions: |
Directions:In a large mixing bowl, combine the crab meat, red pepper, onion, green onions, parsley, and garlic. In a small bowl, stir together the egg, mustard, lemon juice, Worcestershire, and Tabasco. Gently fold this mixture into crab meat mixture; then add 1/4 cup of the bread crumbs, mixing with a light touch just until combined.
Form eight patties, using 1/2 cup of the crab meat mixture for each. The patties should be made in ovals about 1/2-inch thick and 3 1/2-inches long. Coat the patties with the remaining bread crumbs and place them on a wax paper-lined baking sheet. Refrigerate for at least one hour.
Heat the oil in a large skillet, preferably non-stick, over a medium heat. Add four crab cakes at a time and 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, garnished with lime or lemon wedges, with a small cup of tartar sauce on the side. |
This recipe for Fay's Crab Cakes is from