ET Crab CakesCourse: DinnerCuisine: AmericanDifficulty: Easy
I love these. I have made these so many times for parties or for friends and they are always a hit. Who doesn’t enjoy a crab cake. The sweet Dungenous crab meat with all the yummy ingredients makes for a perfect morsel. I do spend the money to buy the already crab meat fresh so I don’t have to dig out the meat from the crab. It saves time and makes life easier. ******* MUST MAKE A FEW HOURS AHEAD OR OVERNIGHT
1/2 stick of butter, melted and cooled
4 large eggs, beaten lightly
6 Tablespoons low fat mayo
1 1/4 cup chopped fresh parsley
2 Tablespoons fresh lemon juice
2 Tablespoons Worcestershire sauce
1 teaspoon old bay seasoning
1/2 teaspoon salt
1/4 teaspoon or more cayenne
1 bunch green onions, chopped fine
2 lbs fresh crab meat
2 cups Italian bread crumbs
1/3 cup cornmeal
1/2 cup vegetable or canola oil
Tarter sauce or cocktail sauce
- In a bowl whisk together butter, eggs, mayo, parsley, lemon juice, Worcestershire sauce, old bay seasoning, salt, and cayenne. Add the crab meat, bread crumbs, and green onions. Mix well until it all is evenly combined. Using a 1/2 measuring cup, measure out 1/2 of the mixture and form into a cake transfer cakes to a parchment lined baking sheet sprinkled with half the cornmeal.
- Sprinkle the remaining cornmeal on top of all the crab cakes and cover with plastic wrap. Chill for at least 2 hours or preferably overnight.
- In a large heavy skillet, heat the oil over med high heat. Once the oil is hot, not smoking, saute the crab cakes in batches, turning once until golden brown. Place the cooked crab cakes on a baking sheet lined with paper towels. To keep warm, place in a 200 degree oven on a heated baking sheet. Serve 2 cakes per person on a plate with wedges of lemon and fresh parsley as garnish.