Crab Cakes!

These Crab Cakes are easier than I'd imagined. They're make-after-work-easy! I adapted the recipe from my current favorite cookbook: Colorado Classique by the Junior League of Denver. Everything in this book is uniquely classic.

Mountainside Crab Cakes
- Adapted from Colorado Classique

Printable version here.

  • 1 egg
  • 1/2 T. dill
  • 1 t. Worcestershire Sauce
  • 1/4 t. Dry Mustard
  • 1 C cooked crab (or 1/2 C. crab 1/2 C. chopped baby shrimp)
  • 1/3 C. fine dried bread crumbs
  • 1/2 C. diced bell pepper
  • 2 T. light mayonnaise
  • 1/4 t. Old Bay seasoning 
  • 1 T. sliced green onions
  • 1/2 T. butter
In a large bowl beat egg. Add dill, Worcestershire, mustard, crab (and shrimp), bread crumbs, bell peppers,mayonnaise, Old Bay seasoning, and green onions. Shape mixture into 6 equal flat rounds, about 1/2 inch thick. In a skillet, heat 1/2 T. butter over medium heat. Place 3 crab cakes in pan and cook for 3 to 5 minutes per side or until golden brown, turning halfway through cooking. Keep warm in a 200 degree oven while cooking remaining three.

1 comment: