Maryland Style Crab Cakes
Makes 4 crab cakes or 8 mini appetizer crab cakes.
1 can MILLER’S SELECT or SEA FARE CRAB MEAT (drained)
2 tbsp. each, onion, celery and red bell pepper (diced small)
1/4 cup mayonnaise
1 tsp. Dijon mustard
Dash Worcestershire sauce
1 egg (beaten)
Dash cayenne pepper (or to taste)
1 tsp. parsley, minced, Italian preferred
1/3 cup breadcrumbs (plus bread crumbs to coat crab cakes before cooking)
1 tbsp. each unsalted butter and cooking oil
Sauté diced onion, celery and red pepper until soft (2–3 min.) Mix mayonnaise, mustard, Worcestershire sauce, egg, cayenne, and parsley in a bowl. Add slightly cooled sautéed vegetables. Gently fold in breadcrumbs and crab meat. Form into 4 crab cake patties or 8 mini-crab cakes. Note: allow patties to chill if time allows, for better handling. Melt butter with oil in sauté pan. Lightly coat crab cakes with bread crumbs. Cook crab cakes over medium heat, turning only once when first side is nicely browned. Remove from pan. Serve with lemon wedges or seafood sauce.