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Categories:
olive oil celery stalks onion lump crab meat white breadcrumbs parsley mayonnaise salt flour eggs vegetable oil
Viewed: 112 - Published at: 3 years agoIngredients
- 2 Tablespoons olive oil
- 2 celery stalks, finely chopped
- 2/3 cup onion, finely chopped
- 1 lb lump crab-meat, fresh
- 2 2/3 cup dry white breadcrumbs (approx)
- 1/4 cup chopped fresh chives or green onions
- 2 tablespoons chopped fresh parsley
- 1/2 cup mayonnaise
- Salt and pepper to taste
- 6 tablespoon flour (approx)
- 2 large fresh eggs
- 2 tablespoon vegetable oil (approx)
Method
- Heat 2 tablespoon oil in heavy large skillet over medium heat.
- Add celery and onions and saute until tender.
- Transfer to large bowl. Stir in crab-meat, chopped chives, parsley and mayonnaise.
- Season mixture with salt and pepper.
- Using about 2/3 cup mixture for each cake, form into six cakes. Set aside. (Crab cakes can be made one day ahead and covered and refrigerated.
- Place flour on a small plate. Whisk eggs to blend in another small plate. Place 1/2 the remaining breadcrumbs in a third small plate. Coat each crab cake first with flour then with the egg and then with the breadcrumbs, coating completely. Add more flour, egg and breadcrumbs as needed.
- Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add crab cakes in batches; cook until golden and heated through, adding oil as necessary, about 5 minutes per side.
