American Recipes
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| Ingredients |
| 1 |
Lump crab meat, drained and picked to remove the shells |
1/2 pound |
| 2 |
Onion , diced |
1 |
| 3 |
Celery , small diced |
4 stalks |
| 4 |
Red bell pepper , small diced |
1 |
| 5 |
Yellow bell pepper , small diced |
1 |
| 6 |
Capers , drained |
1 tablespoon |
| 7 |
Unsalted butter |
2 + 4 tablespoons |
| 8 |
olive oil |
2 tablespoons + 1/4 cup |
| 9 |
Fresh flat-leaf parsley, minced |
1/4 cup |
| 10 |
Good mayonnaise |
1/2 cup |
| 11 |
Dijon mustard |
2 tablespoons |
| 12 |
Extra-large eggs , beaten |
2 |
| 13 |
Hot pepper sauce |
1/4 teaspoon |
| 14 |
Worcestershire sauce |
1/2 teaspoon |
| 15 |
Old bay seasoning |
1 + 1/2 teaspoon |
| 16 |
Kosher salt |
1/2 teaspoon |
| 17 |
Freshly ground black pepper |
1 teaspoon |
| Method |
Heat 2 tablespoons of butter and 2 tablespoons of oil in a large pan, add the
onions, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce,
Worcestershire sauce, old bay seasoning, salt and pepper over medium-high
heat. Cook until the vegetables are soft, for about 20 minutes. Transfer to a
bowl and let it cool. In a large bowl, break the lump crab meat into small
pieces and toss with the bread crumbs, mayonnaise, mustard and eggs. Add
the cooked vegetable mixture and mix well. Cover and chill in the refrigerator
for 30 minutes. Shape into crab cakes.
Heat the butter and olive oil for frying over medium heat in a large saute pan.
Add the crab cakes and fry for 5 minutes on each side, until browned. Drain
on paper towel and serve.
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| Servings - 5 |
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| Introduction
of the dish |
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It is the best way to eat the seafood, kids love the flavor of it.
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