Crab Cakes

Crab Cakes

Ingredients:

1/3 cup Mayonnaise

2 eggs, beaten

1 tablespoon Dijon mustard

2 teaspoons Old Bay seasoning

1 tablespoon Worcestershire sauce

½ pound lump crabmeat (I get it at Costco, very good)

½ pound uncooked large (31-40 count) shrimp, chopped

1 red bell pepper, chopped

5-6 sun dried tomatoes, chopped (if they come in oil, rinse it off)

¾ cup breadcrumbs (seasoned or plain, your preference)

1-2 tablespoons olive oil

Directions:

Pre-heat the oven to 350F.

   Combine the first five ingredients with a whisk until smooth.

Add the shrimp, crabmeat, bell pepper, and sun-dried tomatoes and fold in until well blended.

Finally, add the breadcrumbs and mix until even. You may want to add more or less, depending how “wet” you want the cakes. Form into patties about 3” round by ¾” thick. You should get around 10-12 cakes. 

    Heat the olive oil in a large non-stick skillet on medium high. Brown the cakes in batches on both sides, about 3 minutes per side.

    Move them to a baking sheet (spray lightly with cooking spray first) and bake for 8-10 minutes. Serve with fresh lemon juice and horseradish sauce (Boars Head rocks!).

Notes:

1. Of course, fresh crabs are best, but the season is too short. 

2. I make them with 100% crabmeat sometimes when I'm in the mood.

3. I've made them with a layer of panko on the outside also. Awesome!!
4. I am now making them with a beautiful remoulade sauce I found the   
    recipe for. I am posting that as a separate recipe