Recipe courtesy of Tony Phelan
Fresh Picked Crab Cakes
- Level: Easy
- Yield: 7 to 8 crab cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 7.5 servings
- Calories
- 220
- Total Fat
- 12
- Saturated Fat
- 5
- Carbohydrates
- 13
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 15
- Cholesterol
- 125
- Sodium
- 602
- Total: 1 hr 30 min (includes chilling time)
- Active: 45 min
Ingredients
4 tablespoons unsalted butter or margarine
1/2 cup finely diced celery
1/2 cup finely diced yellow onion
3 tablespoons yellow mustard
1 1/2 tablespoons Dijon mustard
2 large eggs, well beaten
1 1/2 teaspoon dried parsley
1 1/2 teaspoon black pepper
1 1/2 teaspoon seafood seasoning, such as Old Bay Seasoning
1 1/2 cups crushed unsalted saltine crackers
1 pound lump crabmeat, fresh picked
1 1/2 tablespoons vegetable oil
Directions
- Heat the butter in a medium saute pan over medium heat. Add the celery and onions and saute until translucent, about 6 minutes. Drain any excess butter and chill the celery and onions in the refrigerator.
- In a mixing bowl, combine the yellow mustard, Dijon mustard, eggs, parsley, black pepper and seafood seasoning and mix well. Add the chilled onion and celery to the mixing bowl and combine thoroughly. Fold the saltines into the mixture.
- Dump out the fresh-picked crabmeat onto a plate and sift through, checking for shell fragments but being careful not to break up the meat.
- Dump the crabmeat into the mixing bowl and slowly fold the stuffing around the crabmeat, avoiding breaking up the crabmeat as much as possible.
- Form the mixture into 7 to 8 equal patties (3 1/2 to 4 ounces each). Chill in the refrigerator to help them set, at least 30 minutes.
- Heat the vegetable oil in a medium saute pan or skillet over medium heat. When the oil is fully heated, very carefully transfer 3 to 4 crab cakes to the oil and cook until golden and the internal temperature reaches 155 degrees F., 3 to 4 minutes per side.