A delicious recipe

Crab Cakes

Victoria Amory

This is a simple but delicious recipe in the best style of Chesapeake Bay.

I love the simplicity of this recipe for crab cakes. The mayonnaise to bind the mixture will only work if you use homemade or similar mayonnaise. Only two tablespoons should be used for six portions, never more than that amount. These crab cakes are soft and juicy, the best alternative to those typically found in the freezer section of the supermarket. A green salad is all you need to complete a sensational meal.

L’Crab Cakes

1 pound of good quality crab meat
2 celery stalks, finely chopped
6 large scallions, finely chopped
½ medium green pepper, chopped
2 tablespoons homemade mayonnaise
1 pinch of sea salt and ground pepper
juice of one lemon
olive oil for frying
bread crumbs

In a large bowl combine crabmeat, scallions, celery and green peppers. Add mayonnaise and mix well. Season with salt, pepper and lemon juice . Using a teaspoon as a measuring tool, form six portions in the shape of patties and place them in the fridge to cool. They will be easier to fry if they are very cold. Line a pan with enough olive oil or butter and heat until it is very hot. In a bowl , sprinkle enough bread crumbs to cover the bottom. Roll the patties in the bread crumbs, shaking off excess, and discard the leftover crumbs. Fry in the pan for about 3 minutes per side, turning carefully with a flexible spatula. Transfer to a plate and serve hot. Yields six portions.

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