Crab cakes?

Question

Does anyone have a good recipe? Thanks!

Answer 1

Hi !!!
Here you go...

Lori's Famous Crab Cakes

Serve with fresh squeezed lemon and tartar sauce!"

Original recipe yield:
6 crab cakes

PREP TIME 25 Min
COOK TIME 20 Min
READY IN 45 Min

INGREDIENTS
1/3 cup dry bread crumbs
1/4 green bell pepper, seeded and diced
1/4 red bell pepper, seeded and diced
2 green onions, thinly sliced
4 sprigs fresh parsley, chopped
1/2 teaspoon hot pepper sauce
1 egg white
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
2 teaspoons Dijon mustard
1/4 teaspoon Old Bay TM seasoning
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
3 (6 ounce) cans crabmeat, drained and flaked
1/2 cup dry bread crumbs
1 cup canola oil for frying

DIRECTIONS
In a bowl, toss together the 1/3 cup bread crumbs, green bell pepper, red bell pepper, green onions, and parsley. Mix in the egg white, mayonnaise, lemon juice, Worcestershire sauce, and Dijon mustard. Season with Old Bay seasoning, dry mustard, and onion powder. Fold crabmeat into the mixture. Form into 6 large cakes. Coat in the remaining 1/2 cup bread crumbs.
Heat the oil in a large, heavy skillet. Fry the cakes 5 minutes on each side, or until evenly brown. Drain on paper towels.

Maryland has prided itself on serving the finest crab cakes in the States. You can make Maryland crab cakes from lump or backfin meat. This Maryland crab cake recipe is from the Governor of Maryland and is easy follow at home. Crab cakes can be served as an appetizer, entree or on a sandwich with lettuce, tomato, and pickles. Condiments can include cocktail sauce, tartar sauce, mustard, Worcestershire sauce or Old Bay. Enjoy!

----------AND, FROM THE GOVERNOR OF MARYLAND...

Maryland Crab Cake

Ingredients:
1 pound Maryland crab meat
1 cup seasoned bread crumbs
1 large egg
1/4 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
Margarine, butter or oil for frying

Directions:
In a large bowl, combine the jumbo lump crabmeat, celery, mayonnaise, celery seed, paprika, sugar, pepper, seafood seasoning and parsley. Mix well and refrigerate the crab salad mixture until chilled.
In a large salad bowl, combine the crab, celery, Worcestershire sauce, Tabasco sauce, and mayonnaise. Mix well and chill before serving. Place the lettuce in salad plates and spoon the crab salad mixture. Garnish with tomatoes and eggs.

Answer 2

INGREDIENTS:
8 ounces lump crab meat
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1/2 small clove garlic, finely minced, or dash garlic powder
1 tablespoon finely chopped red bell pepper
1 egg
2 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
1 cup soft bread crumbs
1 1/2 teaspoons Creole seasoning
4 tablespoons butter
PREPARATION:
Rinse and pick over crab meat, discarding any pieces of shell or cartilage. Try to leave lumps as large as possible.

Heat 2 tablespoons butter in a large skillet over low heat; slowly saute finely diced onion, celery, red pepper, and garlic until tender.Whisk egg in bowl; add mayonnaise, Worcestershire sauce, and Creole seasoning. Combine with sauteed vegetables and soft bread crumbs, mixing well. Add the crab meat and form into loose patties; place on waxed paper-lined plate. Refrigerate for about 1 hour, or until firm.

Heat remaining 4 tablespoons butter in large skillet over medium-low heat. Gently place crab cakes in skillet and cook for about 5 minutes. Turn and cook for 4 to 5 minutes longer, until cooked through.

Serve with a remoulade sauce or tartar sauce.

or

2 6-1/2 oz. cans back fin lump crab meat or 3/4 lb. fresh crab (about 2-1/2 cups)
2 tbsp. reduced-fat mayonnaise
1 Tbsp. Worcestershire sauce
Several drops hot pepper sauce
4 green onions, chopped
2 Tbsps. dry mustard
Salt and freshly ground pepper, or to taste
2 egg whites
1 cup cracker crumbs
Olive oil spray

PREPARATION:
Drain crab meat and flake with a fork, picking out any shell or cartilage. Put crabmeat in a bowl. Add the mayonnaise, Worcestershire sauce, hot pepper, green onions, dry mustard, pepper and salt. Blend in the egg whites.

Shape into 4 cakes about 4 inches across. Place cracker crumbs on a plate and season with salt and pepper. Roll crab cakes in crumbs, making sure both sides are coated.

Heat a nonstick skillet on medium heat. Spray with olive oil spray. Add crab cakes and cook 5 minutes. Turn and cook 5 more minutes.