1 lb Lump crab meat; fresh or
-canned
2 tb Olive oil -; (to 3 tbspns)
2 tb Finely chopped onion
2 tb Finely chopped green bell
-pepper
1 tb Finely chopped parsley
1 ts Fresh thyme leaves
1 Bay leaf
Salt; optional
3 tb Old Bay Crab Cake Classic
-Seasoning Mix; see * Note
1 1/2 tb Mayonnaise
* Note: It is important to knead the crab mixture well to make it hold
together. Although hard to find, Old Bay Crab Cake Classic Mix is essential
to this recipe for its bread crumbs and egg solids. Do not confuse it with
regular Old Bay Seasoning.
Drain and remove cartilage from crab meat. Heat 1 tablespoon olive oil, add
onion and saute over medium heat until translucent, about 3 minutes. Add
bell pepper and saute 3 minutes. Add crab meat, parsley, thyme, bay leaf
and salt to taste and saute 5 minutes, stirring to combine. Remove from
heat and set aside. Discard bay leaf. Mix crab cake seasoning and
mayonnaise in small bowl. Place crab mixture in large bowl, add mayonnaise
mixture and mash and knead with hands until mixture holds together when
formed into cakes. Shape into 1 1/4 to 1 1/2 inch cakes, about 2 dozen.
Saute in 1 tablespoon oil in skillet over medium-high heat until crab cakes
are golden brown on each side, about 4 minutes per side. Add more oil if
needed for subsequent batches. Place cakes on paper towels to drain excess
oil. Yields about 2 dozen mini crab cakes.
Each crab cake: 36 calories; 85 mg sodium; 14 mg cholesterol; 2 grams fat;
0 grams carbohydrates; 3 grams protein; 0.01 gram fiber
Yields
24 servings