Saturday, July 31, 2010
1 pound crab meat
2 heaping tablespoons mayonnaise
2 eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon ground chipotle pepper
1/2 small onion, minced
1 T chopped scallions
1 stalk of celery, small diced
1/2 red pepper, small diced
1/2 tablespoon dijon mustard
1 t chopped parsley
1/2 cup breadcrumbs or ritz crackers, crumbled
salt & pepper
Combine all ingredients except the Breadcrumbs. Add crumbs in as close to sautéing as possible so that they crab cakes don’t get too moist from the other ingredients. Form into patties the size of hamburger patties.
Sauté in frying pan over medium-to-high heat in butter or oil, make sure that they are crispy outside but moist and juicy inside.