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Crab Cakes Recipe

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This recipe for Crab Cakes is from The Blanchard Family's Favorite Recipies, 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 large egg
2½ tablespoons mayonnaise
1½ teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
¼ teaspoon salt
¼ cup finely diced celery (you’ll need one stalk)
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat
½ cup panko
Canola oil
Directions:
Directions:
1. Line a baking sheet with aluminum foil.
2. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and
parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard
and sharp cartilage) and panko; gently fold mixture together until just combined, being careful
not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared
baking sheet. Cover and refrigerate for at least 1 hour.
3. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place
crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may
splatter. Serve immediately with tartar sauce or a squeeze of lemon.

 

 

 

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