Beacon Hills' Crab Cakes Recipe
It all started with this recipe from an old Maryland cookbook. Eight crab cakes served with red pepper mayonnaise. We love them and hope you will too.
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Ingredients
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Crab Cakes
Red Pepper Mayonnaise
Method
Crab Cakes
- 1
Prepare the Crab Cake Mixture
In a large mixing bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and the egg. Mix gently to avoid breaking the crab meat.
- 2
Add Seasonings and Bind
Finely chop the green onions and add them to the mixture. Stir in the bread crumbs, and season with salt and black pepper to taste. The mixture should be moist but hold together. Refrigerate for at least 30 minutes.
- 3
Form the Crab Cakes
After chilling, take about 1/4 cup of the mixture and form it into a patty. Repeat until all the mixture is used.
- 4
Cook the Crab Cakes
Heat the vegetable oil in a large skillet over medium heat. Once hot, carefully place the crab cakes in the skillet, cooking until golden brown, about 4-5 minutes per side. Remove and place on paper towels to drain excess oil.
Red Pepper Mayonnaise
- 5
Prepare the Mayonnaise
In a blender or food processor, add the mayonnaise, chopped red bell pepper, garlic clove, lemon juice, and salt. Blend until smooth.
- 6
Adjust Seasoning
Taste the mayonnaise and adjust the salt if necessary. Transfer to a serving bowl.
