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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

THE BEST CRAB CAKES Recipe

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This recipe for THE BEST CRAB CAKES is from Clan Uisdean Favorites, 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 cup mayonnaise
1 tablespoon dry mustard
1 teaspoon paprika
1 teaspoon ground red (cayenne) pepper
1 pound canned crab (lump and claw meat), drained
1 red bell pepper, minced
1 green bell pepper, minced
1 red onion, minced
1 rib celery, minced
1 cup dry bread crumbs plus more for coating
all-purpose flour
2 eggs, beaten
vegetable oil, for frying
Directions:
Directions:
In a large bowl, stir together mayonnaise, mustard, paprika and cayenne. Add crab, bell peppers, onion, celery and 1 cup bread crumbs; stir to combine. Using about ½ cup of the mixture for each, shape into patties about 1 inch thick and about 3½ inches in diameter. Refrigerate 30 to 60 minutes, until firm. (At this point, patties can be covered and refrigerated up to 4 to 5 days; do not freeze.)
Coat patties in flour, dip in egg, then coat with additional bread crumbs. Pan fry in hot oil about 3 minutes per side or until golden. Drain and serve immediately.
Number Of Servings:
Number Of Servings:
18 crab cakes

 

 

 

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