How to Cook Perfect Crab Cakes

Crab Cakes.

You can have Crab Cakes using 12 ingredients and 3 steps. Here is how you cook that.

Ingredients of Crab Cakes

1. Prepare 2 lb of fresh lump crab meat.
2. You need 1/4 c of each minced onion, celery and red bell pepper.
3. It's 1/4 c of finely chopped fresh parsley.
4. It's 1 clove of garlic, pressed (optional).
5. It's 3 of eggs, beaten.
6. Prepare 3 tbsp of melted butter, cooled.
7. It's 1 tsp of Worcestershire sauce.
8. It's 2 tbsp of lemon juice.
9. It's to taste of Salt and freshly ground pepper.
10. You need 2 tbsp of stoneground cornmeal.
11. It's of Vegetable oil, as needed.
12. Prepare 1 of lemon, cut into wedges.

Crab Cakes instructions

1. Place the crabmeat in a large bowl; pick through it for shell fragments. Add the minced vegetables, parsley and garlic (if using). Toss together. In a separate bowl, whisk together the eggs, butter, Worcestershire sauce, lemon juice, salt and pepper. Add to the crab mixture and combine thoroughly..
2. Sprinkle half of the cornmeal on a cookie sheet. Form the crab mixture into 4" patties (use baking rings, if you have them, set on the cookie sheet to help the patties hold their shape), place on a baking sheet and sprinkle the tops with the remaining cornmeal. Cover with plastic wrap, and refrigerate for at least one hour..
3. When ready to cook, pour vegetable oil into a large, heavy skillet to a depth of 1/4". Heat the oil over medium-high heat. When it is hot, but not smoking, add the crab cakes and cook until golden on both sides, turning only once, about 4 minutes per side. If you are cooking the crab cakes in batches, transfer them to a platter in a warm oven. Serve hot with lemon wedges on the side. 470 calories/serving; GL=2, Glycals=10.