Thursday, September 13, 2007
1 can TJ's fresh refrigerated crab
1/2 c chopped red onion
1/2 c chopped celery
1/4 c chopped fresh parsley
juice of one lemon
2 T Old Bay seasoning
1 egg, lightly beaten
1/4 c mayonnaise (approx - you may need a little more or a little less)
1 c breadcrumbs (or so)
2 T butter
2 T olive oil
Dump the crab in a bowl and check it over to make sure there are no bits of shell in it (there weren't any in mine). Add the onion, celery, parsley, lemon juice, Old Bay, and the egg. Mix it all together, then add in the mayonnaise and breadcrumbs. The mixture should bind together fairly well and not be soggy. If it's too wet, add more breadcrumbs. If it's too dry, add more mayo. Shape into about eight big patties.
Put half the butter and olive oil in a saute pan over medium heat. Fry the crabcakes in batches, four at a time, for about 4-5 minutes per side (add the rest of the butter and olive oil before the second batch). You want the crab cakes to cook through without burning the outside, so you may need to adjust the heat a bit.
Serve over baby greens with a nice lemon vinaigrette.