It is funny I made these last week, actually only 2 days before my son came to see me, as his crab cakes are the B-E-S-T! However, I think mine are awesome so you are getting mine and maybe one day I will share HIS!
It seems crab cakes we order out, are often all breading and no crab. Ick. When I order a crab cake, there better be identifiable seafood IN it and it shouldn't just appear to be Stove Top Stuffing fried into a patty! You know what I mean? I like flavor dimension, I like color and I like a nice sweet crab flavor. You can make this with imitation or real crab meat. The choice is up to you, your taste and/or budget. We had cocktail sauce and some horseradish mayo we used for dipping! Try these and let me know what you think. I think you will be one happy crabby cake eater!
12 oz.. crab meat (imitation or real)
1/4 cup Hellman's Mayo
1/2 tsp. Old Bay Seasoning
1 tsp. parsley, minced
1/2 tsp. Dijon mustard
2 oz.. diced pimentos
1/2 tsp. celery seed
2 tbsp. melted butter
2 eggs
1 1/4 cups bread crumbs (plus 1 extra cup)
Combine all ingredients in a bowl large enough to accommodate the mixture. Place your 1 extra cup of breadcrumbs into a bowl to dust both sides of your crab cake before frying. Preheat a nonstick skillet with 1 tbsp olive oil and 1 tbsp. butter melted in it. Take a handful of the mixture, make into a ball and slightly flatten it, carefully lay in bread crumbs, and then flip and coat the other side and then place in pan. Fry on MEDIUM HEAT for about 2-4 minutes per side depending on the size. I got about 10 crab cakes from this mixture. When they are done, drain on a paper towel to absorb excess oil and serve with your favorite sauce! You may need to add more oil and butter halfway through frying!
Enjoy the crabby goodness!
PS make these really small for party appetizers!
These look delicious - Love crab cakes!
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