RECIPE FROM "SANDY'S
SANDY'S AND JERRY'S FAVORITE CRAB CAKES
1 lb. crabmeat (Alaskan King crab legs are preferable, HOWEVER, you can use canned crabmeat)
1/4 cup finely diced red bell pepper
1/2 cup finely diced green onion stems
1/8 cup finely diced celery
1 Tbsp. finely minced garlic
1/4 cup Hellmann's mayonnaise
1/2 to 3/4 cup Italian Seasoned Bread Crumbs
1 Tbsp. Old Bay Seasoning
1 tsp. mustard
1/2 tsp. Cajun Seasoning
Dash of Worcestershire sauce
White pepper to taste
Paprika to taste
If using Alaskan King crab legs, steam, remove meat, and crumble.
If using canned crabmeat, drain WELL (so no liquid remains) and crumble. (DO NOT use artificial crabmeat.)
Dice bell pepper, green onion stems, and celery (make sure they're very finely diced), and mince garlic.
Combine crabmeat, bell pepper, green onion stems, celery, minced garlic, and bread crumbs in a large bowl (don't get carried away with bread crumbs. Use only enough to hold cakes together). Mix well.
In separate bowl, combine mayonnaise, 1 beaten egg, dash of Worcestershire sauce, mustard, Old Bay Seasoning, Cajun Seasoning, white pepper and paprika. Mix well and pour into crabmeat mixture.
Mix all ingredients until everything is well blended and holds together enough to form into cakes/patties.
Form into cakes/patties and fry in butter/margarine until golden brown on both sides. Drain on paper towels and keep warm in 250 degree oven until all are fried.
(They may also be baked in oven at 425-450 degrees just until golden brown, but I prefer them fried).
Yields: 16 - 18 Two inch cakes