CRAB CAKES  

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1 tbsp canola oil for frying

1 lb. crab meat
1/2 cup bread crumb, fine 

1/4 cup green pepper, chopped 

1/4 cup red pepper, chopped  

1 tsp parsley, chpd 

1 egg, beaten

1/2 tsp lemon juice, fresh
5 tablespoons mayonnaise
2 tsp old bay seasoning

 

Remove shell from crabmeat.  

In a bowl, toss together bread crumbs, crabmeat and old bay. Set aside for 15 minutes (refrigerated). Lightly sauté peppers, let cool, add to crab with parsley. 

 Beat egg, lemon juice and mayonnaise until well blended. 

Add mayonnaise mixture to crab and fold until evenly moistened, but do not over mix.  

Form into flat bottom balls then press into cakes. Cakes should be about 1/2 inch thick. Set aside for at least 30 minutes (refrigerated) so that the cakes firm up. Fry crab cakes in oil over medium heat until golden brown on both sides (about 1 minute per side).  

Finish in preheated oven 325° for 15 minutes. 

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