Nootsie’s Chesapeake Bay Crab Cakes

Name: Nootsie’s Chesapeake Bay Crab Cakes
Yield: serves 4 to 6
Ingredients: 1/2 cup peanut oil; 1 pound crabmeat, picked free of any broken shells; 1 egg; 1/4 cup dry breadcrumbs; 4 1/2 teaspoons heavy cream; 2 tablespoons melted butter; 2 tablespoons cracker crumbs; 2 tablespoons chopped fresh parsley; 2 tablespoons minced onion; 1 teaspoon fresh lemon juice; 1/2 teaspoon red pepper; 1/2 teaspoon dry mustard; 1/2 teaspoon salt; 1/2 teaspoon Worcestershire sauce; 1/4 teaspoon black pepper

December 14, 2011

Recipe information

Yield
serves 4 to 6

Ingredients

1/2 cup peanut oil

1 pound crabmeat, picked free of any broken shells

1 egg

1/4 cup dry breadcrumbs

4 1/2 teaspoons heavy cream

2 tablespoons melted butter

2 tablespoons cracker crumbs

2 tablespoons chopped fresh parsley

2 tablespoons minced onion

1 teaspoon fresh lemon juice

1/2 teaspoon red pepper

1/2 teaspoon dry mustard

1/2 teaspoon salt

1/2 teaspoon Worcestershire sauce

1/4 teaspoon black pepper

Preparation

Pour the peanut oil into a large skillet and set aside. Combine all of the remaining ingredients and shape into 10 crab cakes. Heat the oil over medium-high heat, add the crab cakes (in batches), and fry until browned, 3 to 5 minutes. Flip the cakes and panfry the other side until golden brown.

Paula Deen's Kitchen Classics

TagsAmerican Crab Shellfish Seafood Main Starter Dinner Brunch Quick Easy Saute Cookbooks

Recipe notes

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