Crabby Katie Cakes
kathy Schmidt
ingredients
- 1 lb. fresh or thawed frozen small lump crab, picked over
- 1 Lb. fresh or thawed large size jumbo lump or backfin
- 1/4 c. finely chopped red bell pepper
- 3 Tbl.finely chopped onion
- 1/2 c. flat leaf parsley
- 1/2 c. mayo
- 1 large egg, lightly beaten
- 1 Tbl. fresh lemon juice
- 1 c. fine saltine crumbs (30 crackers)
- 1 Tbl. Dijon mustard
- 2 tsp. Chesapeake Bay seasoning
- 1 Tbl. vegetable oil
directions
- 1
Preheat oven 400 degrees.
- 2
Combine crab, bell pepper, and onion in a large bowl.
- 3
In a separate bowl, combine the mayo, egg, lemon juice, mustard, and Bay seasoning. Fold mayo mixture into crab til combined. Gently stir 1/4 c. of the crackers into the crab mixture til well combined.
- 4
Divide the crab mixture into 8 portions, and shape each into a ball. Working one at a time, roll each ball in the rest of the crumbs. Flatten the ball into a patty and repeat with the rest.Drizzle with butter.
- 5
These can be made ahead: Arrange cakes in a parchment paper lined container and separate layers with additional parchment so they don’t touch.
- 6
Heat a large ovenproof skillet over medium-high heat. Swirl in the oil, then add the crab cakes and cook 3 mins. turning once, til lightly browned.
- 7
Transfer the skillet to the oven and bake til cooked through, about 15 mins.
- 8
Yields: 8 cakes
Source: kathy Schmidt
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