Post by Jody on Jul 3, 2009 21:09:30 GMT -8
1/3 cup finely chopped red bell pepper
2 tablespoons finely chopped flat leaf parsley
2 tablespoons finely chopped scallions
3 tablespoons mayonnaise
2 teaspoons lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon freshly ground black pepper
3/4 cup cracker crumbs
1 pound lump crab meat, shelled
2 tablespoons vegetable oil, plus more as needed
Lemon wedges
1. Mix the bell pepper, parsley, scallions, mayonnaise, lemon juice, mustard, and black pepper in a large bowl. Add the cracker crumbs and crab meat, and fold gently to mix.
2. Divide the crab mixture into 12 equal portions (about 1/4 cup each) and shape each into a 1-inch-thick patty.
3. Heat the vegetable oil in a large skillet over medium-high heat. Add the crab cakes to the skillet and cook until they're golden on both sides, adding more oil as needed.
Cook about 3 minutes per side. Serve warm with lemon wedges. Makes 12.
2 tablespoons finely chopped flat leaf parsley
2 tablespoons finely chopped scallions
3 tablespoons mayonnaise
2 teaspoons lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon freshly ground black pepper
3/4 cup cracker crumbs
1 pound lump crab meat, shelled
2 tablespoons vegetable oil, plus more as needed
Lemon wedges
1. Mix the bell pepper, parsley, scallions, mayonnaise, lemon juice, mustard, and black pepper in a large bowl. Add the cracker crumbs and crab meat, and fold gently to mix.
2. Divide the crab mixture into 12 equal portions (about 1/4 cup each) and shape each into a 1-inch-thick patty.
3. Heat the vegetable oil in a large skillet over medium-high heat. Add the crab cakes to the skillet and cook until they're golden on both sides, adding more oil as needed.
Cook about 3 minutes per side. Serve warm with lemon wedges. Makes 12.