Mouthwatering Crab Cakes
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Soft on the inside, crunchy on the outside...these are exactly the way we want 'em!
What You'll Need
- 3 (4 ¼-ounce) cans crabmeat, drained and flaked
- 2 cups Italian-flavored bread crumbs, divided
- 1/4 cup (½ stick) butter, softened
- 3 eggs
- 1 celery stalk, finely chopped
- 3 tablespoons mayonnaise
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil
What to Do
- In a medium-sized bowl, combine the crabmeat, 1 1/4 cups bread crumbs, butter, 2 eggs, celery, mayonnaise, Worcestershire sauce, salt, and pepper; mix well. Shape into 12 crab cakes, using about 1/4 cup of the mixture for each.
- In a shallow dish, beat the remaining egg with a fork. Place the remaining 3/4 cup bread crumbs in another shallow dish.
- In a large skillet, heat the oil over medium heat until hot but not smoking.
- Dip the crab cakes in the egg, then in the bread crumbs, coating completely. Cook the crab cakes in batches for 3 to 4 minutes per side, or until golden.
- Drain on a paper towel-lined platter. Serve immediately.
Makes 1 dozen.
Although many restaurants in the South serve these with a spicy sauce, I think they're best served plain so you can really taste the crab.
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