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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Crab Cakes Recipe

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This recipe for Crab Cakes is from DeMatteo 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 lg. egg
2 1/2 tbsp. mayonnaise
1 1/2 tsp. Dijon mustard (or Guldens)
1 tsp. Worcestershire sauce
1 tsp. Old Bay seasoning
1/4 tsp. salt
1/4 cup finely diced celery (about 1 stalk)
2 tbsp. parsley (fresh is always better)
1 lb. lump crab meat
1/2 cup Panko breadcrumbs
Oil
Directions:
Directions:
Line baking sheet with foil.

Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay Seasoning, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard or sharp cartilage) and Panko. Gently fold together until just combined being careful not to shred the crab meat. Shape into 6 crab cakes (about 1/2 cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.

Preheat a large nonstick pan to medium heat and coat with oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side.

Serve as is or with tartar sauce or a squeeze of lemon.

Quick Tartar Sauce:
1 cup mayonnaise
1/2 tbsp. sweet pickle relish
1 tsp. Dijon mustard
1 tbsp. minced red onion
1-2 tbsp. lemon juice, to taste
Sal and black pepper, to taste

Mix all ingredients together in a small bow. Cover and chill until ready to serve.

 

 

 

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