Crab Cakes Recipe
by Mary A. Mitchell
You don’t have to live in Maryland, New Orleans or Florida to enjoy crab dishes, and nothing delights the palate more than a lightly seasoned crab cake. Purists will insist that they be fried, which often accounts for oil-clogged patties that are loaded with more bread than crab.
Too much bread gives a crab cake a doughy composition. Too many spices overpower the delicate flavor of the crabmeat and give rise to the suspicion that the crab tastes fishy. If your obstacle is finding fresh crabmeat, consider the canned variety. It works just as well in the recipe below. Just make certain that it’s the real thing, not the simulated variety now on the market.
Baking makes these easy to prepare. They freeze well, too, but you won’t have to worry about that, as there are never any leftovers.
Ingredients
3 pounds (48 ounces) crabmeat
1 1/4 cups mayonnaise
3 eggs
2 tablespoons dry mustard
3/4 cup diced pimientos
1 cup diced bell pepper
1/4 cup minced onion
3/4 teaspoon seasoned salt
1 1/4 cup unseasoned breadcrumbs
1 tablespoon Worcestershire sauce
Dash of black pepper
Instructions
Preheat oven to 425F. Separate and flake crabmeat with a fork. In a large bowl, whisk together mayonnaise, eggs, mustard, seasoning, pepper and Worcestershire sauce. Blend in remaining ingredients, except the bread crumbs. Fold in the crumbs. Shape crab mixture into 4-ounce cakes.
Place on baking sheet. Bake until golden brown, about 8 to 10 minutes. Serve with honey-mustard dressing or another sauce. Serves 8.
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