Crab Cakes
A canapé-sized twist on crab cakes made the old-fashioned way—with the focus on the crab. A barely there binder of egg-soaked breadcrumbs holds it all together. Make ahead and chill on baking sheets, then pan-fry just before serving. Taste of the South Trivia: Backfin is a flavorful blend of broken pieces of jumbo lump and special grade crabmeat.
Ingredients
- 1 pound fresh backfin crabmeat (or lump crabmeat)
- 1 large egg lightly beaten
- 1 white bread slice torn into small pieces
- 1/3 cup finely chopped onion
- 1 tablespoon mayonnaise
- 1/2 teaspoon table salt
- 1/2 teaspoon freshly ground black pepper
- ground red pepper
- 1/4 cup butter
- 2 tablespoons olive oil
Instructions
- Pick the crabmeat, removing any bits of shell.
- Combine the crabmeat, next 6 ingredients, and desired amount of red pepper in a medium bowl until well blended. Cover and chill 3 hours.
- Shape the mixture into 8 (3 1⁄2-inch) patties.
- Melt 2 tablespoons of the butter with 1 tablespoon of the oil in a large skillet over medium-high. Add 4 patties; cook 2 to 3 minutes on each side or until browned. Repeat procedure with remaining butter, oil, and patties. Serve immediately.
Notes
Excerpted from Recipe Revival by the editors of Southern Living. Copyright © 2016 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.
Tried this recipe?Let us know how it was!