Crab Cakes

The cornmeal and the time of day influences the fact that this meal can go from Green to Yellow. The mixture must be made in advance so the patties can chill for an hour before you cook them.

SLPMGR @hollister44

Canada

The cornmeal and the time of day influences the fact that this meal can go from Green to Yellow. The mixture must be made in advance so the patties can chill for an hour before you cook them.

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Ingredients

60 mins

4 servings

2 lbfresh lump crab meat
1/4 ceach minced onion, celery and red bell pepper
1/4 cfinely chopped fresh parsley
1 clovegarlic, pressed (optional)
3eggs, beaten
3 tbspmelted butter, cooled
1 tspWorcestershire sauce
2 tbsplemon juice
to tasteSalt and freshly ground pepper
2 tbspstoneground cornmeal
Vegetable oil, as needed
1lemon, cut into wedges

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Steps

60 mins

1

Place the crabmeat in a large bowl; pick through it for shell fragments. Add the minced vegetables, parsley and garlic (if using). Toss together. In a separate bowl, whisk together the eggs, butter, Worcestershire sauce, lemon juice, salt and pepper. Add to the crab mixture and combine thoroughly.
2

Sprinkle half of the cornmeal on a cookie sheet. Form the crab mixture into 4" patties (use baking rings, if you have them, set on the cookie sheet to help the patties hold their shape), place on a baking sheet and sprinkle the tops with the remaining cornmeal. Cover with plastic wrap, and refrigerate for at least one hour.
3

When ready to cook, pour vegetable oil into a large, heavy skillet to a depth of 1/4". Heat the oil over medium-high heat. When it is hot, but not smoking, add the crab cakes and cook until golden on both sides, turning only once, about 4 minutes per side. If you are cooking the crab cakes in batches, transfer them to a platter in a warm oven. Serve hot with lemon wedges on the side. 470 calories/serving; GL=2, Glycals=10