Crab Cakes
Book:
Source:
Meal Type: Seafood
Serves:
Ingredients
2 tablespoons butter
2 tablespoons oils
3/4 cup small diced red onions
1 1/2 cups small diced celery 4 stalks
1/2 cup small diced red bell peppers
1/2 cup small diced yellow bell pepper
1/4 cup minced fresh flat leaf parsley
1/4 teaspoon hot pepper sauce
1/2 teaspoon worcestershire sauce
1 1/2 teaspoons old bay
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound crab meat drained and picked to remove shells
1 cup dry bread crumbs
1/2 cup mayonnaise
2 teaspoons dijon style mustard
2 extra large eggs lightly beaten for frying
4 tablespoons butter
1/4 cup olive oil
Directions
Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.