Crab cakes, loads of jumbo crab meat, the real deal. Easy, fast, and much cheaper than your restaurant’s crab cakes.
How time flies and it’s already December and 2012 will come to an end very soon.
December has always been one of my favorite months (other than my birth month of September).
The holidays are coming and December is all about baking and also year-end and holiday parties.
This time of year, it’s all about recipes that you love and also ones that will sure to please your guests, if you’re hosting holiday parties.
I love party foods—little appetizers, treats or hors d’oeuvre served on sticks or small plates.
They are always such eye-candy but also big in flavors.
This is Dungeness crab season and I thought I would share a mini crab cake recipe that you can serve to your guests this season.
They are absolutely delicious and the mini package makes it perfect for parties.
For the crab, I strongly recommend using fresh Dungeness crab and pick the flesh out of the shells.
If you have a great seafood store where you are, you can also buy lump crab meat.
Otherwise, you can always use canned crab meat but the result will be pale in comparison.
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Crab Cakes Recipe
Crab cakes, loads of jumbo crab meat, the real deal. Easy, fast, and much cheaper than your restaurant's crab cakes.
- 1/4 cup finely chopped onion
- 2 tablespoons chopped parsley leaves
- 1 lb cooked lump crab meat or dungeness crab meat drained of any liquid (with 1/2 shredded and 1/2 lump meat)
- 1/4-1/2 cup fine dry bread crumbs
- 1 tablespoon all-purpose flour
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 egg
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon paprika powder
- 1 teaspoon Old Bay seasoning
- Salt and pepper, as per taste as per taste
Heat skillet with some butter, stir-fry chopped onion under medium-low heat until tender. Remove and transfer into a bowl. Stir in the parsley leaves, crab meat, bread crumbs and flour.
In a small bowl whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, paprika and Old Bay seasoning, salt and pepper to taste. Stir the crab mixture until combined well.
Line a baking sheet with wax paper. Make crab cakes into 12 flattened rounds. Chill the crab cakes, covered with plastic wrap for at least 1 hour.
In a heavy skillet, heat 2 tablespoons butter over moderate heat and cook the crab cakes until golden brown, about 2 to 3 minutes on each side. Serve crab cakes warm.