My friend and her family went crabbing over the weekend and I was lucky enough to receive some of the bounty from their expedition.
Oregon Crab Cakes
4 cups Crab Meat (cooked, cleaned and shelled)
1 cup Mayonnaise
1 teaspoon Onion Powder
2 tablespoons Capers
1 teaspoon Old Bay Seasoning
5-6 dashes Tabasco
2 tablespoons Sun-dried Tomatoes in oil (chopped)
2-3 dashes Worcestershire Sauce
1 to 1 1/2 cups Plain Bread Crumbs (Divided. Some for the mixture some for the frying)
2 tablespoons Butter
3 tablespoons Olive Oil
Preheat oven to 350 degrees.
Mix all ingredients together in a large bowl then add the bread crumbs a little at a time. You don’t want the mixture to get dry. You might not need all the bread crumbs. Mix until well combined.
Form the mixture into 3 to 4 inch patties, about an inch thick. Place on a sheet tray covered in wax paper or a Silpat and place in the refrigerator for 20 minutes.
Heat a large non-stick frying pan on medium high. Place in the olive oil and melt the butter.
Before frying, dredge the crab cakes in a little more bread crumbs. Fry for about 2 minutes per side in batches of 2 to 4.
When golden brown, remove the crab cakes and place on a waiting sheet pan. When you’re finished with the whole batch pop them in the preheated oven to warm through, about 15 to 20 minutes.
Serve with tartar sauce, lemon aioli, or hot sauce.
P.S. You can use the same recipe and make tiny crab cakes to serve as appetizers!