I think I’ve come up with the perfect Crab Cake recipe, moist, flavorful, absolutely delicious and the crab shines through! And it can be made the day before and just broiled before serving.
Makes 12 crab cakes
• 3 Tbs of butter
• 1/3 C of bell pepper, any color – diced
• 1/3 C of celery – diced
• 1/3 C of yellow onion – diced
• 1/2 C of dried bread crumbs (plain)
• 1/4 C of green onions, minced
• 1/4 C of mayonnaise
• 1 egg
• 2 Tbs of parsley
• 2 tsp of Worcestershire
• 1 tsp of lemon juice
• 2 tsp of old bay seasoning
• 1 tsp of dry mustard
• 1/2 tsp of of kosher salt
• 1/2 tsp of black pepper
• 1/4 tsp of tabasco sauce
• 1 lb of lump crabmeat, picked through to remove shells
Horseradish Cream Sauce:
• 1/2 C of sour cream
• 1/2 C of mayonnaise
• 2 Tbs of horseradish
• salt and pepper to taste
*Mix all ingredients together in a small bowl
In a heavy skillet, over medium-high heat, cook pepper, celery and onion in butter for 5 minutes, cool slightly.
In a medium bowl, combine remaining ingredients, then stir in the onion mixture.
Chill at least 1 hour, may be stored in the fridge overnight.
Now, just shape into 12 patties with lightly floured hands. Broil the cakes 3-4 minutes until browned, turn and broil the other side for 3-4 minutes.
Serve hot with Horseradish cream sauce, cocktail sauce and lemon wedges. YUM!