Crab Cakes

THIS AMAZING RECIPE IS COURTESY OF OUR FRIENDS AT JUNIOR BARBOUR SEAFOOD

INGREDIENTS:

• 2 Eggs
• 2 Tbs Hellman’s Mayo
• 1 Tbs Worcestershire Sauce
• 1 Tbs Creole Mustard
• Dash of garlic powder
• 1/2 tsp dried parsley
• The San Souci Trinity (1⁄2 cup minced bell pepper, 1⁄2 cup minced celery, 1⁄2 cup minced onions)
• 1 3/4 Cup Italian Bread Crumbs
• 3 tsp of Tony Chachere’s Creole Seasoning
• 1/2 Cup plus 1 Tbs of Extra Virgin Light Olive Oil
• 1/2 Cup Milk or Heavy Cream
• 3 lbs Jumbo Lump or Claw Meat
• 1/2 Cup all purpose flour

INSTRUCTIONS: (Creole Mixture)
Combine and whisk together:

• 1 Egg
• 2 Tbs Hellman’s Mayo
• 1 Tbs creole mustard
• 1 tsp Worcestershire Sauce 1 tsp Tony’s Seasoning

INSTRUCTIONS: (Vegetables)
Combine:

• 1 Tbs extra virgin light olive oil
• The San Souci Trinity (1⁄2 cup minced bell pepper, 1⁄2 cup minced celery, 1⁄2 cup minced onions) Dash of garlic powder
• 1/2 tsp dried parsley

Cook on medium heat 3 minutes. Remove from heat and cool.
After vegetables cool, combine with the Creole mixture and mix well.

Spread crabmeat on square pan and remove any shells. Sprinkle crabmeat with 3⁄4 cup bread crumbs. Pour the mixed Creole & vegetable mixture over the crab meat. Without breaking up the crabmeat, form into 8 patties.

DREDGING FOR FRYING

Mix 1⁄2 cup flour with 1⁄2 tsp Tony’s seasoning. Set aside. Whisk 1 cup milk or heavy cream with 1egg. Set aside. Mix 1 cup bread crumbs with 1 tsp of Tony’s seasoning. Set aside. Dredge crab patties into flour mixture then the milk mixture then the bread crumb mixture, packing gently but firmly.

FRYING

Heat 1 cup extra virgin light olive oil in large heavy skillet. Cook on low to medium heat for 4-5 minutes per side. Drain on paper towels.

Enjoy.