50+ Friends Club Cookbook
Fish and Shellfish

Return to
Cookbook Index   |   Chapter Index

Texas Crab Cakes

From the Kitchen of: Pepper

Note: This recipe came from the "Texas Cooking Newsletter". One pound of crabmeat will yield eight nicely sized crab cakes, enough to serve four people. The following recipe is easy and a perfect way to use crabmeat from the Gulf Coast.

1	lb.	lumped Crabmeat
3	Tbsp.	chopped Onion
1/2	c.	chopped Celery
2 Tbsp + 1 tsp.		Butter
2	Tbsp.	Mayonnaise
2	Tbsp.	Chopped Parsley
1		Egg
2	Tbsp.	Panko (Japanese Bread Crumbs
		Salt and Pepper, to taste
2	Tbsp.	Vegetable Oil

• Pick over the crabmeat carefully, discarding any bits of shell. Place the crabmeat in a mixing bowl and set aside. Sauté the onion and celery in 2 teaspoons butter until tender, but not brown. Cool the vegetables to room temperature. Combine the onion, celery, mayonnaise, parsley and egg in a bowl, stirring until smooth.
• Sprinkle the panko over the crabmeat. Pour the onion mixture over the crumbs and stir gently to combine. Season lightly with salt and pepper.
• Shape into 8 small cakes and cover with plastic wrap. Refrigerate one hour.
• Heat 2 tablespoons of butter and the vegetable oil in a sauté pan. Pan fry the crab cakes until golden brown on both sides.