Fresh Picked Crab Cakes
Serves: 4
Brad Rosenbaum
1 January 1970
Based on User reviews:
51
Spice
45
Sweetness
50
Sourness
43
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
4 tbsps
Unsalted Butter1 cup
Celery (finely diced)3 tbsps
Yellow Mustard1.5 tbsps
Dijon Mustard2 large
Egg (well beaten)1.5 tsp
Dried Parsley1.5 tsp
Black Pepper1.5 cups
Saltine Crackers (crushed unsalted)1.5 tbsps
Vegetable OilDirections:
1
Heat the butter in a medium saute pan over medium heat
2
Add the celery and onions and saute until translucent, about 6 minutes
3
Drain any excess butter and chill the celery and onions in the refrigerator
4
In a mixing bowl, combine the yellow mustard, Dijon mustard, eggs, parsley, black pepper and seafood seasoning and mix well
5
Add the chilled onion and celery to the mixing bowl and combine thoroughly
6
Fold the saltines into the mixture
7
Dump out the fresh-picked crabmeat onto a plate and sift through, checking for shell fragments but being careful not to break up the meat
8
Dump the crabmeat into the mixing bowl and slowly fold the stuffing around the crabmeat, avoiding breaking up the crabmeat as much as possible
9
Form the mixture into 7 to 8 equal patties (3 1/2 to 4 ounces each)
10
Chill in the refrigerator to help them set, at least 30 minutes
11
Heat the vegetable oil in a medium saute pan or skillet over medium heat
12
When the oil is fully heated, very carefully transfer 3 to 4 crab cakes to the oil and cook until golden and the internal temperature reaches 155 degrees F
13
, 3 to 4 minutes per side