This recipe is from Southern Living 2006 Annual Recipes. Changes or comments in blue.
Make smaller cakes for appetizers.
Prep is 20 min., cook is 30 min. chill is 1 hour
3 T. butter, divided
1 large red bell pepper, finely chopped (or other sweet pepper: yellow, orange)
1/2 medium onion, finely chopped
1 cup saltine cracker crumbs, finely crushed
1/2 cup mayonnaise
1 large egg, lightly beaten
2 t. Old Bay seasoning
2 t. Worcestershire sauce
3/4 t. dry mustard
1/4 t. hot sauce
1 lb. fresh lump crabmeat, drained and picked
1 T. vegetable oil
Lemon Remoulade (recipe below)
Garnishes: mixed baby greens, lemon wedges, parsley sprigs
Melt 2 T. butter in large non-stick skillet over medium heat; add bell pepper and onion, and saute 10 minutes or until tender. Remove from heat; stir in cracker crumbs and next 6 ingredients. Gently stir in crabmeat. Shape mixture into 8 patties (or 16 if using as appetizers); cover and chill mixture at least 1 hour or up to 24 hours.
Melt 1/2 T. butter with 1/2 T. oil in a large skillet over medium-high heat. Cook crab cakes 4-5 minutes on each side or until golden. Drain on paper towels. Repeat procedure. Serve with Lemon Remoulade if desired. Serves 4 in a meal or 16 as appetizers.
Prep is 10 min. and chill is 30 min.
2 cups mayonnaise
1/4 cup Creole mustard
2 garlic cloves, pressed
2 T. chopped fresh parsley
1 T. fresh lemon juice
2 t. paprika
3/4 t. ground red pepper
Whisk together all ingredients until blended. Cover and chill 30 minutes or up to 3 days. Makes about 2 1/4 cups.