Crab cakes are an old favorite –fast, easy and yummy.
This recipe makes 8 crab cakes:
1/2 red pepper chopped
1/3 of a cup of sweet onion chopped
16-ounce Lump crab meat. If canned rinse to get flavor back
1/2 cup of good mayonnaise
1/4 cup of Dijon mustard
1 tablespoon Worcestershire sauce
1 egg
1/2 of a lemon squeezed
1 1/2 cups of bread crumbs
Olive oil or cooking oil for sauté
Dash of salt
Dash of pepper
Sauté chopped peppers and onions in olive oil until onions are clear–about 4 minutes.
Combine all ingredients and mix evenly.
Make 8 patties using your hands to mold them.
Heat oil to medium high heat. Place patties in cooking oil and brown both sides until crisp, but not burned.
Place cooked crab cakes on paper towel to absorb excess oil.
They are now ready to be served with a lemon wedge and your choice of sauce.
A mustard sauce for stone crabs is my favorite. Cocktail or tartar sauce are also good choices.
Let me know what you think.
Michelle cnmoasis@gmail.com