Ingredients and Weight:
- 2 pounds fresh jumbo lump crab meat (backfin, picked over for shells)
- 1 large onion, finely chopped (about 1 cup)
- 1 green bell pepper, finely chopped (about 1 cup)
- 1 red bell pepper, finely chopped (about 1 cup)
- 1/4 cup finely chopped fresh parsley
- 1/2 cup mayonnaise
- 1/4 cup Dijon mustard
- 1/4 cup bread crumbs
- 2 large eggs, beaten
- 1 tablespoon Old Bay seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
Preparation Time:
20 minutes
Cooking Time:
12-15 minutes per batch
Difficulty Level:
2 (Medium)
Preparation Method Steps:
- Combine the crab meat, onion, green bell pepper, red bell pepper, parsley, mayonnaise, mustard, bread crumbs, eggs, Old Bay seasoning, salt, and pepper in a large bowl. Mix gently until combined.
- Form the mixture into 8 equal patties.
- Heat a large skillet over medium-high heat. Add enough oil to thinly coat the pan.
- Carefully place the crab cakes in the hot oil. Pan-fry for 6-7 minutes per side, or until golden brown and cooked through.
- Transfer the crab cakes to a paper towel-lined plate to drain off excess oil.
Nutritional Information (per serving):
- Calories: 350
- Fat: 20g (50% saturated)
- Cholesterol: 150mg
- Sodium: 750mg
- Carbohydrate: 20g (0g fiber)
- Protein: 30g
Dish Characteristics:
- Lightly golden brown and crispy exterior
- Tender and juicy interior
- Savory and flavorful with a hint of spice
- Perfect for special occasions or as a main course
User Comments:
- "These crab cakes were absolutely delicious! The combination of flavors was perfect, and the crab meat was so tender."
- "I love the fact that this recipe uses jumbo lump crab meat. It makes all the difference in taste."
- "I'm not a huge fan of seafood, but I absolutely adored these crab cakes. They're so well-balanced and satisfying."
Special Precautions and Tips:
- Make sure the crab meat is fresh and free of any shells or cartilage.
- If you don't have jumbo lump crab meat, you can use regular lump crab meat or even claw meat.
- Serve with your favorite dipping sauce, such as tartar sauce, cocktail sauce, or remoulade.
