Chesapeake Crab Cakes
Makes 6 servings
|1||pound backfin crabmeat|
|1/2||cup soft bread crumbs|
|1||tablespoon minced onion|
|1||tablespoon finely chopped green bell pepper|
|1||tablespoon chopped fresh parsley|
|2||teaspoons white wine Worcestershire sauce|
|2||teaspoons lemon juice|
|1||teaspoon prepared mustard|
|1/4||teaspoon white pepper|
|Vegetable oil for frying (optional)|
- Pick out and discard any shell or cartilage from crabmeat. Flake with fork. Place crabmeat in medium bowl. Add bread crumbs, onion, bell pepper and parsley; set aside.
- Mix remaining ingredients except oil and Tartar Sauce in small bowl. Stir well to combine. Pour mayonnaise mixture over crabmeat mixture. Gently mix so large lumps will not be broken. Shape mixture into 6 large (3/4-inch-thick) cakes or 36 bite-size cakes.
- pour enough oil into 12-inch skillet to cover bottom. Heat oil over medium-high heat until hot. Add crab cakes; fry 10 minutes for large cakes and 6 minutes for bite-size cakes or until cakes are lightly browned on bottom. Using spatula, carefully turn halfway through cooking without breaking cakes.
- preheat broiler. Place crab cakes on broiler pan. Broil 4 to 6 inches below heat 10 minutes for large cakes and 6 minutes for bite-size cakes or until cakes are lightly browned on surface, turning halfway through cooking.
Serve large crab cakes on plates or as sandwiches with round buns. Serve bite-size cakes on plates or with toothpicks as appetizers. Accompany with Tartar Sauce.
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