CRAB CAKES FOOD



Crab Cakes image

[DRAFT]

Provided by Food Network

Time 45m

Yield 10 servings

Number Of Ingredients 11

1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 teaspoons seafood seasoning, such as Old Bay
1/8 teaspoon cayenne pepper
1 dash Worcestershire sauce
1 red bell pepper, finely chopped
2 green onions (scallions), white and green parts, finely chopped
2 large egg yolks
2 pounds jumbo lump crabmeat
6 cups fresh breadcrumbs
Vegetable oil, for frying

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2015-10-31  · Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, …

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  • Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
  • Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.


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Repeat with the remaining crab cakes. Heat the olive oil in a frying pan and fry the crab cakes for 2-3 minutes on each side, or until crisp and golden-brown all over. Transfer the crab cakes to …