Jefferson County Recipe of the Day: Classic Crab Cakes

You’ll long for another bite of these juicy crab cakes!


1 pound fresh or canned crabmeat, drained, flaked and cartilage removed
2 to 2-1/2 cups soft bread crumbs
1 large egg, beaten
3/4 cup mayonnaise
1/3 cup each chopped celery, green pepper and onion
1 tablespoon seafood seasoning
1 tablespoon minced fresh parsley
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
2 to 4 tablespoons vegetable oil, optional
Lemon wedges, optional


-In a large bowl, combine the crab, bread crumbs, egg, mayonnaise, vegetables and seasonings. Shape into 8 patties. -Broil or cook patties in a cast-iron or other ovenproof skillet in oil for 4 minutes on each side or until golden brown. If desired, serve with lemon.
-Freeze option: Freeze cooled crab cakes in freezer containers, separating layers with waxed paper. To use, reheat crab cakes on a baking sheet in a preheated 325° oven until heated through.

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