Print

Crab Cakes

5 from 7 reviews

Ingredients

Scale
  • 8 ounces fresh picked or canned crab meat
  • 1/3 cup minced celery
  • 1 clove garlic minced
  • 1 tablespoon oil
  • 1 egg
  • 2 tablespoons minced parsley
  • 1 teaspoon dijon or horseradish mustard
  • 2 tablespoons dry breadcrumbs or cracker crumbs
  • Salt and pepper
  • 1 cup dry bread crumbs for dredging
  • 23 tablespoons butter

Instructions

  1. Look over the crab meat carefully to find any stray bits of shell.
  2. Saute the celery and garlic in the oil for about 5 minutes until soft but not browned.
  3. Mix the crab, egg, vegetables, seasoning and 2 tablespoons crumbs together to make a soft dough.
  4. Form 4 patties and dredge well in crumbs.
  5. Refrigerate 30 minutes, or up to 6 hours to set.
  6. Melt butter over medium high heat and add the cakes.
  7. Fry 3 minutes until golden brown, then flip and reduce the heat to medium.
  8. Fry 3-4 more minutes.
  9. Serve with lemon wedges or tartar sauce

Pin It on Pinterest

Scroll To Top