Charley G's Bechamel Crab Cakes Recipe
Summer Succotash made with Squash, Corn & Edamame
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Ingredients
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For the Bechamel Crab Cakes
For the Summer Succotash
Method
For the Bechamel Crab Cakes
- 1
Prepare the Crab Mixture
In a large mixing bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Mix gently, being careful not to break up the crab meat.
- 2
Add Egg and Breadcrumbs
Add the egg and breadcrumbs to the crab mixture. Stir until all ingredients are well incorporated. The mixture should hold together; if too loose, add more breadcrumbs as needed.
- 3
Form the Cakes
Using your hands, form the mixture into patties, about 2 inches in diameter. Place the patties on a plate and refrigerate for at least 30 minutes to firm up.
- 4
Cook the Crab Cakes
In a large skillet, heat the butter and olive oil over medium heat. Once hot, carefully place the crab cakes in the skillet. Cook for about 4-5 minutes on each side, or until golden brown and crispy. Remove from skillet and keep warm.
For the Summer Succotash
- 5
Prepare the Vegetables
Dice the zucchini, yellow squash, and red bell pepper into small pieces. Set aside.
- 6
Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the minced shallots and garlic, and sauté for 2-3 minutes until fragrant and translucent.
- 7
Cook the Succotash
Add the diced zucchini, yellow squash, corn kernels, and edamame to the skillet. Season with salt and black pepper. Cook for about 5-7 minutes, stirring occasionally until the vegetables are tender but still crisp.
- 8
Finish with Parsley
Remove from heat and stir in the chopped parsley. Adjust seasoning if necessary.