Ingredients: |
Ingredients: Crab Cakes:
1 lb crab meat
½ cup finely chopped celery
1 tbsp vegetable oil
½ cup finely chopped onion
1 tsp salt
2 cloves garlic, crushed
½ tsp paprika
⅔ cup mayonnaise
¾ tsp dry mustard
⅛ to ¼ tsp cayenne pepper (to taste)
1⅓ cups club cracker crumbs, divided in half
2 additional tbsp vegetable oil, divided in half, plus extra to oil baking pan
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Directions: |
Directions:In a frying pan, heat 1 tbsp oil over medium heat, add celery and onion, lower heat and add garlic. Sauté over medium-low heat, stirring frequently (3-5 min) until translucent but not brown. Remove from heat and set aside.
In a large bowl, combine mayonnaise with spices. Add crab, ⅔ cup cracker crumbs, celery, onion, and garlic. Stir until well-combined. Scoop up ½ cup crab mixture and form into 6 cakes (4-5" in diameter). Spread the last ⅔ cup cracker crumbs on a plate. Dredge cakes in the crumbs.
Preheat oven to 300º. Lightly oil a 9x13" baking pan.
In a wide frying pan, heat 2 tbsp vegetable oil over medium heat until it shimmers. Place 3 crab cakes into pan and cook approximately 4 minutes per side, until golden brown. Place cooked crab cakes into baking pan and put in the oven while you cook the rest of the crab cakes. Add the second tbsp of oil to the hot frying pan and cook the last 3 crab cakes approximately 4 min per side, until golden brown. Place in the baking pan in the heated oven until ready to serve. Makes 6 crab cakes. |
This recipe for Chesapeake Crab Cakes is from