I like to use jumbo lump crabmeat because there few, if any, shell pieces, but run your fingers through it and if you do feel any, take them out. Be careful not to break the crabmeat up. If you use backfin or special crabmeat, you'll have to really pick out the shells and the crabmeat will be real fine but the crab cakes will still be good.
Ingredients
- 1 lb jumbo lump crab meat
- 2 slices white bread
- 1 egg well beaten
- 1 teaspoon dry mustard
- 1 tablespoon Old Bay or other crab seasoning (or more to taste)
- 2 tablespoon minced onion
- 1 tablespoon dried parsley
- 2 tablespoons butter
- butter for frying
Directions
Don't mix until all ingredients are added. You want to work the crabmeat as little as possible so it will remain in big lumps.
Sauti the onions in the 2 tablespoons of butter and let cool.
Remove the crusts of the bread and discard. Tear bread into small pieces and add to the crabmeat. Add the butter/onion mixture and the mustard, crab seasoning, parsley, and egg. Mix gently just until everything is mixed well. If mixture seems dry, add a little milk until you get it so the cakes will form, but not too wet.
Form the crab cakes and refrigerate covered for several hours or overnight. (This is an important step.)
Dust lightly with flour and fry in butter on low heat until golden brown.
Makes about 4 or 5 good-sized crab cakes; more if you make them thinner.
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Submitted 6/13/05.
Source: My own
Submitted By: c darden
dardenc@pop.nci.nih.gov
Carolyn's Crab Cakes