Crab Cakes

This one is a summer favorite. It’s not as quick and easy as most of the recipes on The Delightful, but it is WORTH IT. Serve with a light salad for lunch or with creamy mashed potatoes for a heartier meal.

Crab Cakes

Serves 4

Ingredients

• 2 tbsp butter
• 2 tbsp olive oil
• 1 small red onion, chopped
• 1/2 small red pepper, chopped
• 1/2 small green pepper, chopped
• 1/2 small yellow pepper, chopped
• 2 stalks celery, chopped
• 2 tbsp flat leaf parsley, minced
• 1 1/2 tbsp Worcestershire sauce
• 1 1/2 tbsp crab boil seasoning
• 1 lb lumb crab meat, drained
• 1/4 c. bread crumbs
• 2 eggs, lightly beaten
• 1/4 c mayonnaise
• 1/4 c dijon mustard
• extra olive oil for frying

Instructions

1. Melt the butter and olive oil in a large sauté pan over medium-high heat. Add the onion, celery, peppers and capers. Sauté until soft. Add the parsley, Worcestershire and crab boil seasoning. Stir for 2-3 minutes. Cool to room temperature.
2. In a separate bowl, mix mayonnaise, mustard, eggs and bread crumbs. Gently add the crab meat with hands trying not to break apart.
3. Cover and chill at least 30 minutes.
4. Form into patties.
5. Heat oil to popping in a frying pan. Fry patties for 4-5 minutes on each side, or until golden brown.
6. Drain on paper towels and keep warm in a 200 degree oven.