Lake Des Allemande Crab Cakes

posted by Sue Freeman 05-31-98 4:14 PM

Lake Des Allemande Crab Cakes

1 lb Jumbo lump crabmeat
1 lb Claw crabmeat
1 pn Basil
1/4 c Finely diced onions
1/4 c Finely diced celery
1/4 c Finely diced bell pepper
1 tb Chopped garlic
1/2 c Mayonnaise
1/4 c Creole mustard
1/4 c Chopped parsley
1 pn Thyme
Crack black pepper to taste
Salt to taste
Worcestershire sauce (taste)
Hot pepper sauce (to taste)
1 Egg
2 c Bread crumbs
Oil for pan frying

In a large black iron skillet, heat oil over medium high heat. In a mixing bowl, combine claw crabmeat, onions, celery, bell pepper, garlic, mayonnaise, mustard and parsley.

Using a mixing spoon, blend all ingredients until well incorporated. Add thyme, basil, pepper, salt, Worcestershire, hot sauce and egg, stirring well into the crabmeat mixture. Fold in lump crabmeat, being careful not to break the lumps.

Dust in enough bread crumbs to hold the mixture together and pick up most of the moisture.

Form the crab mixture into round patties, approximately one-half inch thick and 2-1/2 inches in diameter. Coat the outside of each crab cake lightly with remaining bread crumbs and pan fry on each side until golden brown. Serve with remoulade, tartar or cocktail sauce.

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