1/4 cup of minced celery
1/4 cup of minced onion
1/4 cup of mayonnaise
1 large egg
1 tablespoon of dry mustard
1/4 teaspoon of salt
a generous pinch of cayenne pepper
1 pound of fresh crabmeat
2 3/4 cups of fresh breadcrumbs
2 tablespoons of butter
2 tablespoons of olive oil
lemon wedges


Mix the first 7 ingredients in a medium bowl.

Mix in the crab.

Mix in enough breadcrumbs ( about 2 cups) to form a mixture that barely holds together.

Spread the remaining breadcrumbs on a baking sheet. Shape the crab mixture into eight 3/4 inch thick patties. Coat the crab cakes with the remaining breadcrumbs, pressing to adhere. Cover with plastic wrap and refrigerate at least 1 hour. It can be prepared 4 hours ahead, keep refrigerated.

Melt 1 tablespoon of butter with 1 tablespoon of oil in a large nonstick skillet over medium high heat. Add 4 crab cakes, reduce the heat to medium and cook until brown about 4 minutes per side. Wipe the skillet clean. Repeat with the remaining butter, oil and crab cakes.

Transfer the crab cakes to plates. Serve crab cakes immediately with lemon wedges.


This recipe is from How To Cook Fish - http://www.howtocookfish.info


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