Chesapeake Crab Cakes
|Soft bread crumbs||1⁄2 Cup (8 tbs)|
|Onion||1 Tablespoon, minced|
|Chopped green bell pepper||1 Tablespoon|
|Chopped parsley||1 Tablespoon|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||2 Teaspoon|
|Lemon juice||2 Teaspoon|
|Prepared mustard||1 Teaspoon|
|Ground white pepper||1⁄4 Teaspoon|
|Vegetable oil||2 Cup (32 tbs) (For Frying)|
|Tartar sauce||1 Cup (16 tbs)|
Pick out and discard any shell or cartilage from crabmeat.
Flake with fork.
Place crabmeat in medium bowl.
Add bread crumbs, onion, bell pepper and parsley; set aside.
Mix remaining ingredients except oil and Tartar Sauce in small bowl.
Stir well to combine.
Pour mayonnaise mixture over crabmeat mixture.
Gently mix so large lumps will not be broken.
Shape mixture into 6 large (3/4 inch-thick) cakes or 36 bite-sized cakes.
TO PAN-FRY CRAB CAKES: Pour enough oil into 12-inch skillet to cover bottom.
Heat oil over medium-high heat until hot.
Add crab cakes; fry 10 minutes for large cakes and 6 minutes for bite-sized cakes or until cakes are lightly browned on bottom.
Using spatula, carefully turn halfway through cooking without breaking cakes.
TO BROIL CRAB CAKES: Preheat broiler.
Place crab cakes on broiler pan.
Broil 4 to 6 inches below heat 10 minutes for large cakes and 6 minutes for bite-sized cakes or until cakes are lightly browned on surface, turning halfway through cooking.