Mother's Crab Cakes

Recipe Ingredients

1 lb	454g / 16oz	Lump crab meat - fresh or canned
2 tablespoons	30ml	Olive oil - (to 3 tbspns)
2 tablespoons	30ml	Finely-chopped onion
2 tablespoons	30ml	Finely-chopped green bell pepper
1 tablespoon	15ml	Finely-chopped parsley
1 teaspoon	5ml	Fresh thyme leaves
1		Bay leaf
		Salt - (optional), to taste
3 tablespoons	45ml	Old Bay Crab Cake Classic Seasoning Mix - see * Note
1 1/2 tablespoons	22ml	Mayonnaise

Recipe Instructions

* Note: It is important to knead the crab mixture well to make it hold together. Although hard to find, Old Bay Crab Cake Classic Mix is essential to this recipe for its bread crumbs and egg solids. Do not confuse it with regular Old Bay Seasoning.

Drain, and remove cartilage from crab meat.

Heat 1 tablespoon olive oil, add onion and saute over medium heat until translucent, about 3 minutes. Add bell pepper and saute 3 minutes. Add crab meat, parsley, thyme, bay leaf and salt to taste and saute 5 minutes, stirring to combine. Remove from heat and set aside. Discard bay leaf.

Mix crab cake seasoning and mayonnaise in small bowl. Place crab mixture in large bowl, add mayonnaise mixture and mash and knead with hands until mixture holds together when formed into cakes. Shape into 1 1/4- to 1 1/2-inch cakes, about 2 dozen.

Saute in 1 tablespoon oil in skillet over medium-high heat until crab cakes are golden brown on each side, about 4 minutes per side. Add more oil if needed for subsequent batches. Place cakes on paper towels to drain excess oil.

This recipe yields about 2 dozen mini crab cakes.

Each crab cake: 36 calories; 85 mg sodium; 14 mg cholesterol; 2 grams fat; 0 grams carbohydrates; 3 grams protein; 0.01 gram fiber

Source:
The Los Angeles Times, 10-21-1998

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