Crab Cakes Recipe

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Crab Cakes

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Ingredients

1
beaten egg
1
cup soft bread crumbs
3
tablespoons mayonnaise or salad dressing
2
tablespoons thinly sliced green onion (1)
1
tablespoon snipped fresh dill or 1 teaspoon dried dill
1
teaspoon seafood seasoning
1/4
teaspoon black pepper
1
16 ounce can pasteurized crabmeat or two 6-1/2-ounce cans crabmeat, drained, flaked, and cartilage removed
3
tablespoons fine dry bread crumbs
2
teaspoons cooking oil
1
recipe Red Pepper Relish (see recipe below) (optional)

Directions

1. In a medium mixing bowl combine egg, soft bread crumbs, mayonnaise, green onion, dill, seafood seasoning, and pepper. Stir in flaked crabmeat. Divide mixture into 8 portions. Moisten hands and form each portion into a 2-1/2-inch patty.

2. Place crab cakes in a greased shallow baking pan. Combine the dry bread crumbs and cooking oil. Sprinkle over crabcakes pressing to adhere. Bake, uncovered, in a 450 degree F oven for 12 to 15 minutes or until light brown. (Or, do not place in baking pan; coat with crumbs as above. In an extra large skillet cook patties in 2 tablespoons hot oil over medium-high heat for 5 to 6 minutes or until brown, turning halfway through cooking. Add additional oil, if necessary. Drain on paper towels.) Serve crab cakes with Red Pepper Relish (see recipe below), if desired. Makes 4 servings (2 crab cakes per serving).

From the Test Kitchen

Make Ahead Tip Prepare as above through step 1. Cover and chill for up to 24 hours. Bake or fry as directed.

Red Pepper Relish

Yield: 1/2 cup

Ingredients

1/2
7 ounce jar roasted red sweet peppers, drained and chopped
1
tablespoon oil-packed dried tomatoes, drained and chopped
1/4
teaspoon seafood seasoning

Directions

In a small bowl combine half of a 7-ounce jar roasted red sweet peppers, drained and chopped (1/2 cup); drained and chopped oil-packed dried tomatoes; and seafood seasoning. Makes about 1/2 cup.

Nutrition Facts (Crab Cakes)