crab cake recipe from woman's world magazine?

Answer 1

Crab Cakes

1/2 teaspoon garlic, minced
1 tablespoon onions, minced
1 tablespoon celery, diced
2 tablespoons mayonnaise
1 egg
1/8 teaspoon salt
1/8 teaspoon pepper
1 teaspoon Dijon mustard
1 teaspoon Old Bay Seasoning
1/4 cup breadcrumbs
1 lb lump crabmeat
2 tablespoons oil, for sauteing

In a large bowl combine all ingredients, except crab meat and bread crumbs.
Using gloved hands, gently mix in crab meat, then add bread crumbs.
Spread a thin layer of plain bread crumbs on your work surface.
Form crab mixture into equal balls, approximately two inches in diameter.
Place on crumbs, gently flatten the balls of crab mixture & round the edges. Form the cakes about one-half inch thick & three inches round.
Refrigerate.
In a saute' pan heat 2 tbls of oil.
Gently slide in two crab cakes at a time.
Brown on one side approximately two-to-three minutes. Turn and brown the other side.
Turn down heat and simmer crab cakes another 5-8 minutes.

Answer 2

does it have to be wwm??? if not try this one

4 pounds lump crabmeat, cleaned
1 1/2 cups green pepper, chopped
2 cups yellow onion, chopped
3 eggs
1 cup mayonnaise
3 tablespoons Worcestershire sauce
2 teaspoons granulated garlic
2 teaspoons baking powder
1 teaspoon bay seasoning
1 teaspoon Tabasco sauce
1/2 teaspoon salt
2 cups bread crumbs

Sauté peppers and onions in butter until onions are transparent. Completely cool mixture before adding to the crab meat. Add remaining ingredients except for the bread crumbs, stirring lightly to keep crab lumps together. Add the bread crumbs slowly until most of the moisture is soaked up.

2.Scoop into 2-ounce portions and form into cakes, then lightly press into toasted bread crumbs.

3.Sauté in oil at 350 degrees F until cakes are brown and heated in middle

Answer 3

CRAB CAKES

1/2 cup finely chopped onion
1/2 cup finely chopped celery
3/4 stick (6 tablespoons) unsalted butter
1 pound jumbo lump crab meat, picked over
1/3 cup fine dry bread crumbs
1/2 cup mayonnaise
1/2 teaspoon Old Bay seasoning
1/2 teaspoon Worcestershire sauce
a few drops Tabasco
2 tablespoons minced fresh flat-leafed parsley leaves



In a skillet cook onion and celery in 4 tablespoons butter over moderately low heat, stirring, until tender and transfer to a bowl. Stir in crab and bread crumbs. In a small bowl whisk together mayonnaise, Old Bay seasoning, Worcestershire sauce, Tabasco, parsley, and salt and pepper to taste and stir into crab mixture until combined well.
Line a baking sheet with wax paper. Form crab mixture into 6 flattened rounds, each about 3 inches wide and 3/4 inches thick, and transfer to baking sheet. Chill crab cakes, covered with plastic wrap, at least 1 hour and up to 4.

In a heavy skillet heat 1 tablespoon butter over moderate heat until foam subsides and cook half of crab cakes until golden brown, about 2 to 3 minutes on each side. Cook remaining cakes in remaining tablespoon butter in same manner.

Serve crab cakes warm with lemon wedges. Makes 6 cakes.

Serves 3 as a main course, 6 as a first course.