This was our first recipe on tastymealsathome. It was originally on our previous page. We are going to shut that page down, so we will transfer the few more recipes onto this page. Enjoy! 🙂
We are huge crab lovers. Take us to a seafood buffet, and you’ll find us in line for the crab legs even before we set foot in the restaurant (yes, we can teleport when crab is involved).
Anywho, we made our first crab cakes today, and they were a HUGE delicious success–meaty chunks of lump crab with lemon juice…yummy!
They are easy to make at home, and will certainly be a crowd pleaser.
Here is the recipe for the delicious crabcakes:
What you Need:
1 cup small diced onions
1/2 cup small diced celery
1/2 cup small diced green bell peppers
Salt and pepper
1 tablespoon chopped garlic
1 pound lump crabmeat, cleaned and picked (canned or fresh)
1/4 cup chopped green onions
1/4 cup grated Parmesan Cheese
2 tablespoons finely chopped parsley leaves
3 tablespoons mustard
juice of 2 lemons
1/2 cup of mayo
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce (we used Tabasco)
1 1/2 cups fine bread crumbs
optional: cayenne, paprika, garlic powder for seasoning
For the Sauce/Topping:
2 parts mayo
1 part mustard (we mixed yellow and whole dijon)
lemon zest and lemon juice
What to Do:
Heat the olive oil in a medium pan over medium heat. Add the onions, celery, and peppers and season with salt and pepper. Saute for 5 minutes and add the garlic and continue to saute for 2-3 minutes.
Remove the pan from the heat and cool for 5 minutes. In a medium mixing bowl, combine the crabmeat, green onions, grated cheese, parsley, mustard, and juice of 1 and half lemon. Mix to incorporate. Set the mixture aside.Fold the cooled sauteed vegetables into the crab mixture. Add the Worcestershire and Tabasco sauce at this point. Fold 1/2 cup of the mayonnaise and 3/4 cup of the bread crumbs into the crab mixture and mix gently but avoid breaking up the lump cake.
Portion the filling into patties, about 1-inch thick:
Pour olive oil or you can use butter into a saute pan on medium heat. Dredge the cakes in the seasoned flour or seasoned bread crumbs. Gently fry the cakes in the oil and for 3-4 minutes on each side, check occasionally for brownness – this depends on your heat.
Remove the cakes from the oil and drain on a paper-lined plate.
….and Tada!!!! You are Done! Serve it with a fresh salad, and you have a lovely meal: