Crab Cakes

You Will Need:

  • Chives, 1 Tbsp, chopped
  • Parsley, 1 Tbsp, finely chopped
  • Mayonnaise, 4 Tbsp
  • Black Pepper, ½ tsp
  • Green Onion, 1 Tbsp, chopped
  • Red Bell Pepper, 2 Tbsp, chopped
  • Jumbo Lump Crabmeat, 1 lb, canned
  • Bread Crumbs, 1 ½ cups
  • Paprika, 1 tsp
  • Butter, ¼ cup, melted
  • Oil, 2 Tbsp

Recipe Serves: 8

Instructions:
1. Combine mayonnaise, chives, parsley, and seasonings, set aside. Drain crabmeat and check for shells. Using a spatula, combine mayonnaise mixture, onions, peppers crab meat, and 1 cup of the bread crumbs, just until blended.

2. Shape into 8 crab cakes, about 2 ½ each about inches wide. Press gently into reserved crumbs. Cover and chill for 1 to 2 hours.

3. Heat oil over medium heat. Fry crab cakes for about 5 minutes on each side, carefully turning only once. Serve with lemon wedges if desired.