crabe cake recipe

2 lbs. lump crabmeat - picked over

1 small onion finely chopped

1 large celery stalk finely chopped

4 tbsp. unsalted butter

1/4 cup sour cream

2 eggs beaten

1 cup shredded Monterey Jack cheese

1/4 cup fresh parsley chopped

2 tbsp. worcestershire sauce

1 lbs. large shrimp pureed

salt and pepper to taste

In skillet over medium heat, melt butter add onion and celery and saute` until soft. Place in large bowl to cool. Add eggs and sour cream and mix together. To the bowl add cheese, parsley, worcestershire sauce, shrimp, salt and pepper. Mix well.Then fold in crabmeat and shape into cakes. Place on a baken sheet sprayed with a non fat cooking spray and broil 5 to 10 minutes a side until they are done. ENJOY! John Ewasco Wilmington, De.

Crab Cakes 2

1 lb. crab meat

1 egg, beaten

1/2 cup Saltines, crushed

1/3 cup fresh parsley, minced

2 tablespoons mayonnaise

1/2 teaspoon paprika or Old Bay seasoning

cayenne pepper or Morton's Hot Salt

onion powder for sprinkling

butter or olive oil for frying

Remove any shell from crab. In a medium bowl, toss together crushed Saltine cracker crumbs, egg, parsley and mayonnaise until moistened, but do not over mix. Add salt and pepper.

Form into five or six cakes, 1/2 to 3/4 inches thick. Place

in refrigerator on cookie sheet for at least one hour so they will set up. Sprinkle lightly with cayenne or Morton's Hot Salt and onion powder.

In a heavy skillet, fry crab cakes in butter (or olive oil), turning once until both sides are nicely browned (about 10 minutes).

Crab cakes with basil mayonnaise

Crab Cakes:

2 tablespoons olive oil

2 stalks celery stalks, very finely chopped

2/3 cup finely chopped onion

1 pound lump crabmeat (picked over - no shells)

2 2/3 cups bread crumbs dry white bread crumbs

1/4 cup chopped fresh chives

2 tablespoons chopped fresh parsley

6 tablespoons all-purpose flour

3 large eggs

Heat 2 tbsp olive oil in heavy large skillet over medium heat. Add celery and onion; saut until tender, about 5 minutes.

Transfer to large bowl. Stir in crabmeat, 2/3 cup bread crumbs, chopped chives, parsley and reserved 1/2 cup of mayonnaise.

Season mixture to taste with salt and pepper. Mix very gently so not to crush all the crab meat - you want nice & chunky.

Using scant 1/3 cup mixture for each cake, form into twelve 2 1/2 inch diameter cakes. Arrange cakes on baking sheet. Chill for at least one good hour.

Mayonnaise:

20 whole fresh basil leaves

1 1/2 cups real mayonnaise

2 teaspoons Dijon mustard

Blanch basil leaves in saucepan of boiling water for 30 seconds and drain.

Transfer leaves to medium bowl filled with ice water to cool. Drain and pat the leaves dry.

Finely chop basil. Mix mayonnaise, mustard, lemon juice and cayenne in medium bowl. Set aside 1/2 cup for the crab cakes. Mix basil into remaining mayonnaise.

Fantanstic crab cakes

1 lb lump crab meat

1 jalepeno pepper (seeded and diced)

1/2 small red pepper (finely diced)

2 tablespoons grey poupon mustard

1 tablespoon mayonnaise

1/2 teaspoon crab seasoning

dash of hot sauce

bread crumbs (the amount depends on the mixture-you have to

feel the mixture, you don't want it too wet or dry)

Empty the crab into a large bowl, sort through, looking for pieces of shell to remove. Add jalapeno, red pepper, mustard, mayonnaise, crab seasoning and hot sauce.

Don't be too rough (don't want to break up the crab lumps). Add enough bread crumbs to keep it together (but not too dry).

If you are going to fry these, roll the finished cake in bread crumbs. If you are going to broil them skip the extra bread crumbs (optionally spray with olive oil lightly before broiling). Either fry in vegetable oil or broil until brown.

Fried crab cakes

1 lb. crab meat

1 egg yolk

1 1/2 tsp. salt

Healthy dash of black pepper

1 tsp. dry mustard

2 tsp. Worcestershire sauce

1 tbsp. mayonnaise

1 tbsp. chopped parsley

1/2 tsp. paprika

1 tbsp. melted butter

Bread crumbs for coating cakes (Italian)

Corn oil for frying

Lightly toss crab meat and all ingredients (except bread crumbs) in order listed. When well-blended, shape into cakes. Roll each cake in bread crumbs until coated on all sides.

Heat shortening in skillet. Fry crab cakes quickly in hot fat until golden brown. Yield 4-6 servings

Virginia crab cakes

1 c. cubed, trimmed soft white bread

1 tbsp. pimento, finely chopped

2 tsp. fresh parsley, minced

1 1/2 tsp. Old Bay Seasoning

2 lbs. backfin crabmeat, cooked

1/3 c. mayonnaise

1 tbsp. prepared mustard

1 tsp. Worcestershire sauce

Paprika

2 tbsp. butter, melted

Lightly grease baking sheet. Mix bread, pimento, parsley and seasoning in large bowl. Gently fold in crabmeat. Blend mayonnaise, mustard, Worcestershire sauce in small bowl. Gently fold into crab mixture. Pat into 8 cakes; arrange on prepared sheet. Sprinkle with paprika. Brush with butter. Bake at 400 degrees 10 to 12 minutes.