Easy Crab Cakes Recipe

I know exactly why so many people search the web for an "easy crab cakes recipe." It's because those innocent little crab cakes are a pain in the neck to cook...

They fall apart!

The trick to getting them to cooperate, the part that makes this an easy crab cake recipe is letting them chill thoroughly in the refrigerator before cooking them. That, and using a well-prepared, non-stick frying pan. Try it.

2 pounds lump crab meat
2 tablespoons olive oil and/or butter
1/2 cup green onions, minced
1/4 cup red bell pepper, diced
2 teaspoons fresh garlic, minced
2 eggs, beaten
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1/3 cup fresh parsley, minced
Salt and ground black pepper to taste
2 1/4 cups toasted bread crumbs (more or less)
4 tablespoons butter and/or olive oil

How to Make Crab Cakes that Don't Fall Apart:

First, thoroughly pick the crabmeat over for shell fragments and set aside.

Sauté the green onions, bell pepper, and garlic in olive oil and butter. Cool.

In a large bowl, combine the crab meat, sautéed mixture, beaten eggs, mayonnaise, mustard, parsley, salt, pepper, and 1/4 cup of bread crumbs.

Pour the remaining (2 cups) bread crumbs onto a plate. Line a baking sheet with wax paper or plastic wrap.

Form the crab cake mixture into 1/2-inch thick patties, 8 large or 12-16 small ones.

Press both sides of the patties into the bread crumbs, and place them on the baking sheet. Cover with plastic wrap and refrigerate for 3 to 6 hours, until firm.

In a large, non-stick sauté pan, brown the patties in olive oil and/or butter over medium-high heat, about 4 minutes each side. Drain on paper toweling.

Serve with lemon wedges or tartar sauce. Makes 8 large or 12-16 small crab cakes.

Option: Mexican Crab Cakes

Substitute fresh chopped cilantro for the parsley and serve the crab cakes with Spicy Guacamole.

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