Carolina crab cakes
Discover how easy it is to make this family favorite at home.
Photo by Gwénaël Le Vot
SERVES 6–8
1 tablespoon unsalted butter
½ cup scallions, chopped
½ cup chopped red bell pepper
1 large garlic clove, minced
1½ cups seasoned breadcrumbs, divided
2 tablespoons fresh chopped parsley
1 pound crabmeat
1/3 cup heavy cream, optional
1 egg, slightly beaten
1½ teaspoons seafood spice blend
2–3 tablespoons vegetable oil
Lemon wedges, for garnish
Herb mustard, for serving
In a medium saute pan over medium heat, melt butter. Saute onion and bell pepper until soft, about 2–3 minutes. Add garlic and cook an additional minute. Set aside to cool to room temperature. In a medium shallow dish, place 1 cup of breadcrumbs.
In a large bowl, thoroughly combine ½ cup breadcrumbs, parsley, crabmeat, cream, egg and spice blend. Form into equal-sized patties. Dredge patties in breadcrumbs and place on a large platter. Cover and refrigerate for 30 minutes.
In a large skillet over medium heat, heat vegetable oil. Cook patties 4–5 minutes on each side until golden brown. Remove to a paper-lined platter and keep warm. Serve with lemon wedges and herb mustard.
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