Recipe courtesy of Susan Mason
Crab Cakes
- Level: Easy
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 680
- Total Fat
- 42
- Saturated Fat
- 4
- Carbohydrates
- 48
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 26
- Cholesterol
- 129
- Sodium
- 1089
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
Ingredients
1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 teaspoons seafood seasoning, such as Old Bay
1/8 teaspoon cayenne pepper
1 dash Worcestershire sauce
1 red bell pepper, finely chopped
2 green onions (scallions), white and green parts, finely chopped
2 large egg yolks
2 pounds jumbo lump crabmeat
6 cups fresh breadcrumbs
Vegetable oil, for frying
Directions
- Mix together the mayonnaise, mustard, seafood seasoning, cayenne, Worcestershire sauce, bell peppers, green onions and egg yolks. Gently stir in the crabmeat. Put the breadcrumbs on a cookie sheet. Mold the crab cake with one hand and pat the cake with bread crumbs using the other hand. Form into 10 crab cakes, 3 inches wide and 1/2-inch thick. Each cake will need 3/4 cup bread crumbs. Heat 4 cups of oil in a 12-inch skillet over medium-high heat. Add a single layer of crab cakes and fry in the oil, turning 3 of 4 times until crispy on outside, about 5 minutes on each side. Drain on paper towels. Repeat with the remaining crab cakes. Serve hot.