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Classic Crab Cakes
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1 lb.
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Crabmeat, canned or cooked crabmeat, flaked and
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cartilage removed (about 2 cups)
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2 - 2 1/2 cups
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Bread crumbs
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1
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Egg, beaten (if you use more crab and crumbs add
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another egg)
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3/4 cup
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Mayonnaise
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1/3 cup
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Celery, chopped
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1/3 cup
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Green pepper, chopped
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1/3 cup
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Onion, finely chopped
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1 tbsp.
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Seafood seasoning
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1 tbsp.
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Fresh parsley, minced
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2 tsp.
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Lemon juice
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1 tsp.
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Worcestershire sauce
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1 tsp.
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Prepared mustard
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1/4 tsp.
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Pepper
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1/8 tsp.
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Hot Pepper sauce
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2 - 4 tbsp.
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Vegetable oil
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Lemon slices, optional
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Lime Chutney
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1/2 cup
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Mayonnaise
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2 tbsp.
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Gherkin pickles, chopped
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Zest of one lime
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1/2
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Lime, juice
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1 dash
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Garlic, powder
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1 medium
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Jalapeno pepper, chopped
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Mango, optional
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In a bowl, combine crab, bread crumbs, egg(s), mayonnaise, vegetables and seasonings. Shape into
eight patties. Broil patties or cook in skillet in oil for 4 minutes on each side or until golden
brown.
Lime Chutney
Mix mayonnaise and chopped gherkin pickles together, then add: zest of lime and juice. Add 1 dash
of garlic powder and jalapeno pepper, mix and chill. Mango may be added.
Marilyn Wintle
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