Who doesn’t love crab cakes? This appetizer is a go-to for the husband. He’s been known to whip up a batch of these when we have a lazy Sunday afternoon. You know we haven’t had many of those, but that has totally changed for 2017! I hope your family enjoys this recipe for crab cakes as much as my family. I only wish we would make these more often.
CRAB CAKES
1 cup mayonnaise
1 egg
1/4 cup chives or scallions, finely chopped
1/4 cup Italian parsley, finely chopped
3 tbsp Dijon mustard
½ tsp black pepper
2 cups crushed saltines
2 lbs lump crab meat, picked over for shells
4 tsp fresh lemon juice
1/4 cup olive oil
1/4 cup dairy free margarine
- Combine mayonnaise, egg, chives, parsley, Dijon and black pepper
- Mix saltines into above mixture
- Add crab and lemon juice to mixture, combine gently – DO NOT OVER MIX
- Form into patties and place on parchment lined tray, place in fridge to set
- Heat olive oil in large flat bottom skilled
- Add margarine and melt gently
- Remove patties from fridge, place gently in hot oil
- Cook until golden on each side
- Serve warm
Who Doesn't Love a Crab Cake?
Who doesn’t love a crab cake? This is a go-to for the husband. He’s been known to whip up a batch of these when we have a lazy Sunday afternoon. You know we haven't had many of those, but that has totally changed for 2017!
Ingredients
- 1 cup mayonnaise
- 1 egg
- 1/4 cup chives or scallions finely chopped
- 1/4 cup Italian parsley finely chopped
- 3 tbsp Dijon mustard
- ½ tsp black pepper
- 2 cups crushed saltines
- 2 lbs lump crab meat picked over for shells
- 4 tsp fresh lemon juice
- 1/4 cup olive oil
- 1/4 cup dairy free margarine
Instructions
- Combine mayonnaise, egg, chives, parsley, Dijon and black pepper
- Mix saltines into above mixture
- Add crab and lemon juice to mixture, combine gently – DO NOT OVER MIX
- Form into patties and place on parchment lined tray, place in fridge to set
- Heat olive oil in large flat bottom skilled
- Add margarine and melt gently
- Remove patties from fridge, place gently in hot oil
- Cook until golden on each side
- Serve warm