Killer Crabcake Recipe
If you love crabcakes like I do, you've probably been disappointed ordering it out. I have been underwhelmed many times so I don't order it out any more. At the risk of sounding immodest, I must say that I've never had a better crabcake than I make at home with this recipe. The following recipe is outrageously delicious and top secret but I share it here with you, my OH family. Very simple to make and indescribably delicious. Did I say they are delicious? Be careful though when you make these for guests they will be asking you to be invited back.
1 lb Jumbo Lump Crab meat (about $20 at Costco)
1.5 cups oyster crackers, crushed but not too fine
1 cup mayonaise
2 tbs Gray Poupon dijon mustard
1/4 cup Franks hot sauce (or to taste)
2 Tbs Old Bay seasoning
1/4 cup each of red and yellow peppers, finely diced
Juice of 1 fresh lemon
1 egg, beaten
salt and pepper to taste
Open the can, pour off the liquid (don't rinse crab in water), place in a large bowl, gently pick out any cartilage that may be in the lump crab being careful not to break up the lumps.
Saute the peppers in olive oil until slightly softened.
In a seperate bowl combine the mayo, dijon, hot sauce, salt and pepper and lemon juice and whisk together. Reserve half the mixture and add the Old Bay to the remaining portion. I transfer the reserved portion to a plastic squeeze bottle for use in presentation.
Add sauteed peppers and the remaining wet mixture to the lump crab, including the egg. Add in the oyster cracker crumbs until the consistency tightens but remains moist. Be careful to fold together the ingredients gently to preserve the consistency of the lump crab.
Use a scoop to make consistant 3 oz portions. Heat olive oil and butter in a saute pan over medium heat and saute the crab cakes until crispy on both sides and heated through.
Present two crab cakes on a plate and squeeze a few lines of the reserved mixture over the cakes.
YUMMM! You will love these and your guests will be WOWed.
We have a friend who says to my wife that she loves her as much as my crabcakes :-)
1 lb Jumbo Lump Crab meat (about $20 at Costco)
1.5 cups oyster crackers, crushed but not too fine
1 cup mayonaise
2 tbs Gray Poupon dijon mustard
1/4 cup Franks hot sauce (or to taste)
2 Tbs Old Bay seasoning
1/4 cup each of red and yellow peppers, finely diced
Juice of 1 fresh lemon
1 egg, beaten
salt and pepper to taste
Open the can, pour off the liquid (don't rinse crab in water), place in a large bowl, gently pick out any cartilage that may be in the lump crab being careful not to break up the lumps.
Saute the peppers in olive oil until slightly softened.
In a seperate bowl combine the mayo, dijon, hot sauce, salt and pepper and lemon juice and whisk together. Reserve half the mixture and add the Old Bay to the remaining portion. I transfer the reserved portion to a plastic squeeze bottle for use in presentation.
Add sauteed peppers and the remaining wet mixture to the lump crab, including the egg. Add in the oyster cracker crumbs until the consistency tightens but remains moist. Be careful to fold together the ingredients gently to preserve the consistency of the lump crab.
Use a scoop to make consistant 3 oz portions. Heat olive oil and butter in a saute pan over medium heat and saute the crab cakes until crispy on both sides and heated through.
Present two crab cakes on a plate and squeeze a few lines of the reserved mixture over the cakes.
YUMMM! You will love these and your guests will be WOWed.
We have a friend who says to my wife that she loves her as much as my crabcakes :-)
Hey Svelte,
I'm gonna try this next time........
My last crabecakes......Well.....sucked ass !!!!
Made them look good....I think I was missing old bay and the lemon........
frisco
SW 338lbs. GW 175lbs. Goal in 11 months. CW 148lbs. WL 190lbs.
" To eat is a necessity, but to eat intelligently is an art "
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