My first born daughter Amber is headed on a trip to Puerto Rico earlier this week and asked if I could drop her off at the airport AND make her favorite dish tonight…CRABCAKES Of course I said yes…
Your seafood and loving friends and family will kiss you!
2 large eggs
2-1/2 tablespoons mayonnaise,
1-1/2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 cup finely diced celery, from one stalk
2 tablespoons finely chopped fresh parsley
1 tablespoon red bell pepper
1 pound lump crab meat
1/2 cup panko
Vegetable or canola oil, for cooking
Line a baking sheet with aluminum foil.
Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, bell pepper, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.
Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately.