Crab Cakes recipe
1 lb. jumbo lump crab meat (fresh or pasteurized)
2 stalks of celery grated (about 1/3 cup)
1/4 cup grated sweet onion
4 slices fresh white Wonder bread, crusts removed and then cut into very small cubes.
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. Old Bay seasoning
2 Tbsp. parsley flakes
2 tsp. Worcestershire sauce
2 hard boiled eggs, shelled and then grated
5 Tbsp. Hellman’s mayonnaise
1 egg, raw
For breaded crab patties, you’ll also need:
One beaten egg
Gently sort through the crab to find and remove any shells. Try not to break the basic lumps of crab. Set aside.
In a mixing bowl, combine and blend all of the other ingredients except those for breading. With your hands or a soft spatula, gently fold the mixture into the crab meat. Again, try not to break up the lumps.
Divide crab meat into 6 equal parts and then form it into patties. Place in metal pan and add about 1/4-inch of water to the bottom of the pan. Broil the crab cakes for about 15 minutes, keeping a close watch on them. The water in the pan turns to steam and helps keep the crab cakes more moist. If the water evaporates before the crab cakes are completely heated, add a little more water. (The water also helps prevent the crab cakes from burning on the bottom and sticking to the pan.)
If you want to bread the patties, dip them in flour and beaten egg before covering them with bread crumbs. Then, you can broil them, pan-fry them in olive oil or deep fry them.
Do not skimp on the ingredients. Use jumbo lump crab meat and regular Hellman’s mayonnaise (rather than low-fat or fat-free versions)!
You can also freeze any uncooked crab cakes. I tend to package them in those seal-a-matic bags and when I want to cook crab cakes for dinner just put them under the broiler for 15 minutes as directed above.
This recipe make approx. 15-18 crab cakes.