August 2023

Yummy Crab Cakes Ingredients 1 pound (450g) lump crab meat, picked over for shells 1/2 cup breadcrumbs 1/4 cup mayonnaise 1 large egg 1 tablespoon Dijon mustard 1 tablespoon Worcestershire sauce 2 tablespoons finely chopped fresh parsley 2 green onions, finely chopped 1 teaspoon Old Bay seasoning 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup all-purpose flour (for coating) 2-3 tablespoons vegetable oil (for frying) Directions In a large mixing bowl, combine the lump crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, chopped parsley, green onions, Old Bay seasoning, salt, and black pepper. Gently mix all the ingredients until well combined. Be careful not to break up the crab meat too much; you want to keep the crab cakes chunky. Form the mixture into 8 crab cakes, about 3 inches in diameter, and place them on a baking sheet lined with parchment paper. Cover the crab cakes with plastic wrap and refrigerate for at least 30 minutes. Chilling the crab cakes helps them hold their shape during cooking. Preheat your oven to 200°F (95°C). This will keep the cooked crab cakes warm while you finish frying the rest. In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. You can add more oil if needed to coat the bottom of the pan. Dredge each crab cake lightly in flour, shaking off any excess flour. Carefully place the crab cakes in the hot skillet, being cautious not to overcrowd the pan. Cook the crab cakes for 3-4 minutes per side or until they are golden brown and crispy. 13