Easy Crab Cakes Recipe

The trick to getting them to cooperate is letting them chill thoroughly in the refrigerator before cooking them. That, and using a well-prepared, non-stick frying pan makes crab cakes easy. 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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