Fabulous Crab Cakes

When shopping for crab meat you will see it categorized

as either back fin, claw, or lump.

For crab cakes, you want lump meat.

Lump crab meat generally costs

$20 - $30 per pound.

Imitation crab meat (usually white pollock)

is an economical alternative but, in my opinion,

it's just not the same.

We don't have it very often though so I like to splurge

and get the good stuff!  It's definitelly worth it!

This is the recipe that I use every time we

have crab cakes and they are always delicious:

1/3 c. Italian seasoned dry bread crumbs

1/4c. green bell pepper, seeded and diced

1/4c. red bell pepper, seeded and diced

2 green onions, thinly sliced

4 TBSP fresh parsley, chopped

1/2 tsp. hot pepper sauce

2 egg whites

2 TBSP mayonnaise

1 TBSPfresh lemon juice

1/2 tsp. Worcestershire sauce

2 tsp. Dijon mustard

1/2 tsp Old Bay seasoning

1/4 tsp. dry mustard

1/4 tsp. onion powder

18 oz. crabmeat, drained and flaked

1/2 c. Italian seasoned dry bread crumbs

1 c. olive oil

 

1.  Wrap peppers in a paper towel and squeeze

out excess liquid.

 

2.  In a medium size bowl, toss together the 1/3 cup bread

crumbs, green bell pepper, red bell pepper,

green onions, and parsley.

 

3.  Mix in the egg whites, mayonnaise, lemon juice,

Worcestershire sauce, and Dijon mustard.

 

4.  Season with Old Bay seasoning, dry mustard,

and onion powder.

 

5.  Fold crabmeat into the mixture.

 

6.  Form into 6 large cakes.

 

7.  Coat in the remaining 1/2 cup bread crumbs.

 

8.  Place crab cakes in freezer for 20-30 minutes.

(This helps to keep them from falling apart

during the frying process.)

 

9. Heat the oil in a large, heavy skillet.

Fry the cakes 5 minutes on each side,

or until evenly brown.

Drain on paper towels and serve immediately.

 

I like to sprinkle these with a little more Old Bay

just prior to serving with a red pepper sauce.