Maryland Crab Cakes

KathyP53's Note:

Full of crab, not filling! These are how crabcakes are supposed to be.

• Total Time: 2 hrs 24 mins
• Prep Time: 2 hrs
• Cook Time: 24 mins

Ingredients:

Yield: 3 dozen

• 2 lbs fresh lump crabmeat
• 1/2 cup minced green onion
• 1/2 cup minced red bell pepper
• 1 tablespoon olive oil
• 1/2 cup Italian seasoned breadcrumbs
• 1 large egg, lightly beaten
• 1/2 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 teaspoon Old Bay Seasoning
• 1/2 teaspoon fresh ground black pepper
• 1 dash Worcestershire sauce
• 2 tablespoons butter

Directions:

1. RInse drain, and flake crabmeat, being careful not to break up lumps, remove any bits of shell.
2. Saute green onion and bell pepper in hot oil in a large nonstick skillet 8 minutes or until tender.
3. Stir together green onion mixture, breadcrumbs, and next 6 ingredients. Gently fold in crabmeat. Shape mixture into 36 (1 1/2") patties, about 1 1/2 tablespoons each. Place on an aluminum foil-lined baking sheet; cover and chill 2-8 hours. Can make up to one week in advance and freeze on a parchment paper-lined cookie sheet. Thaw overnight.
4. Melt butter in a large nonstick skillet over medium heat. Add patties, and cook, in batches, 3-4 minutes per side, or until golden. Drain on paper towels. Keep warm on a wire rack in a 200 degree oven.

Reviews

[Ambervim]

My Father's people are from Maryland. My cousin, Janice, gave me a book from the Calvert Animal Welfare League, CAWLing All Cooks. She had marked up their recipe. This is the closest so I will rate it high.
Add onions and dry mustard then up the butter to 1/2 cup. She serves on rolls with tomato and lettuce.