The best crab cakes ever!

mums washington crab cakeThe best crab cakes ever!: I have to confess that the first time I ever ate a crab cake was during a recent trip to Washington with my mother. Thanks to a local crab house, she became addicted to the best crab cakes I have ever tasted. We may not be able to recreate those particular crab cakes exactly but we are going to give it our best shot!

Serve your crab cakes with a nice Creole remoulade!

Ingredients for The best crab cakes – serves 4

  • 3 tablespoons (75 grams) butter
  • 1 large red bell pepper, finely chopped
  • 1/2 medium onion, finely chopped
  • 1 cup fresh breadcrumbs
  • 1/2 cup (118 mls) mayonnaise
  • 1 large egg, lightly beaten
  • 2 teaspoons Old Bay seasoning
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon dry mustard
  • 1 lb (500 grams) fresh lump crab meat (white meat) drained
  • 1 tablespoon (15 ml) vegetable oil

mums washington crab cake

 

  1. Melt 2 tablespoons butter into a large, non-stick frying pan over a medium heat and add the bell pepper and onion. Saute for 4 – 6 minutes or until tender.
  2. Remove from the heat and stir in the breadcrumbs, mayonnaise, egg, Old Bay seasoning, Worchestershire sauce and mustard.
  3. Add the crab meat very carefully to keep it as intact as possible and this will help made your crab cakes much more succulent.
  4. Shape the crab mix into 8 patties then cover and chill for 24 hours.
  5. melt 1/2 tablespoon butter with 1/2 tablespoon oil in a large frying pan over a medium to high heat.
  6. Cook 4 crab cakes at a time for 4 – 5 minutes on each side or until golden brown. Drain onto kitchen paper and repeat for the rest of the crab cakes.
  7. Serve!
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