Crab Cakes

 I made these crab cakes for my family the other day.  This is an old photo from when I made them another time because they were eaten so fast I didn't get a finished shot.  My fam loves crab cakes.

 In a bowl, combine 3 C. of crab meat, 1/4 C. mayo, 2 beaten eggs, 1 tsp. salt, 1/2 tsp. pepper, zest of 1 lemon, juice of 1/2 lemon, 1/4 C. diced parsley, 3 T. minced onion and 1 C. panko or cracker crumbs.  Form them into patties and refrigerate for 30 minutes.  You can cut the top and bottom off of the crab meat can to use as a form.

 Fry them in a combination of oil and butter.

You will see them turning golden around the edges when they are ready to be flipped over.                                    

Cook for an equal time on the other side.  Drain them on paper towels and the place them on a cookie sheet and bake them at 350 degrees for 20 minutes.  Serve them with some homemade tartar sauce:

1 C. mayo
2 tsp. diced parsley
3 T. capers
1/3 C. diced dill pickles
juice from 1/2 lemon
1/2 C. minced onion
4 T. diced tart apple
salt to taste

Comments

Crab cakes! Yum yum :-)

Have a great day!

Christer.
lady M said…
I love to make crab cakes - I add some wild caught salmon to mine - poached first in a little broth and served with a sour cream and greek yogurt dill sauce! Yummy!
Silver Willow said…
hi! new to your blog. :) I've never made crab cakes before, but I love them! You are inspiring me! :)
The only crab cakes I have ever found that tasted great were made by my grandmother in Maryland, Goddess rest her sweet soul. No one has ever made crab cakes that come even close to those. Not restaurants, not family or friends, not even myself. She kept the recipe a secret and died with it. I'm still looking for anything close to it. I'm going to try this and see how close you come. Crossing my fingers on this because I want so much to find something close if not THE recipe.
Guillaume said…
Oh that is right up my alley! I want some!
TARYTERRE said…
You stole my menu for New Years Eve.... CRABCAKES too. From the East Coast, a staple here. I like your recipe. Mine's top secret.
Hi Joyce! Another "keeper" recipe for my collection! I must write to you.