Mother's crab cakes

24 servings

Ingredients

Quantity Ingredient
1 pounds Lump crab meat; fresh or canned
2 tablespoons Olive oil -; (to 3 tbspns)
2 tablespoons Finely chopped onion
2 tablespoons Finely chopped green bell pepper
1 tablespoon Finely chopped parsley
1 teaspoon Fresh thyme leaves
1 Bay leaf
Salt; optional
3 tablespoons Old Bay Crab Cake Classic Seasoning Mix; see * Note
1½ tablespoon Mayonnaise

Directions

* 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 1¼ to 1 ½ 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 Recipe Source: Los Angeles Times - 10-21-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@...

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