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You are here: Home / Recipes / Main Dishes / Crab Cakes

Crab Cakes

January 5, 2008 by Alison

The key is to add only small amounts of other ingredients to your star ingredient of delicious crabmeat. You can experiment using what you have in your fridge. For example, try substituting leeks or red onions for scallions or rosemary for basil and sage.

Recipe source:

Cooking With Friends Kitchen

Ingredients

2 lbs. lump crabmeat
4 scallions, sliced thinly
2 red, green or yellow pepper (or combination), chopped finely
Juice of 2 lemons
Juice of 2 limes
4 cups bread crumbs
4 eggs
8-10 basil or sage leaves, or combination, sliced thinly
1/2 cup mayonnaise
1 teaspoon Kosher salt
1 teaspoon pepper
1/4 cup olive oil
A pinch of red pepper flakes

Directions

Gently mix the crabmeat with all ingredients except 3 cups of bread crumbs and the oil, taking care to keep large crab pieces intact. Scoop crabmeat out and form cakes (small ones for appetizers or larger ones for main dishes). Roll the cakes in a bowl of the remaining bread crumbs, coating both sides lightly. Repeat. Cover cakes with plastic wrap and chill for at least an hour, or leave overnight to cook the next day. (If you are making with friends you can each take home your crabcakes at this point to cook later).

When ready to cook, heat the oil in a large nonstick skillet over medium heat. Cook crabcakes several at a time for about 3 minutes per side, until the cakes are golden brown. Serve immediately.

Serves

8

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Filed Under: Main Dishes

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About Alison J. Bermack

It all began when I was a child cooking with my dad, the kitchen a magnet for cooking and camaraderie, a refuge from adolescence. I spent countless hours chopping, sautéing and simmering my way through childhood. And now, with three kids of my own, I’m still chopping, but this time through their childhood and often with friends.

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