MARYLAND CRAB CAKES
This classic appetizer recipe featuring fresh crabmeat makes an elegant start to any meal.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 1h30m
Yield 14
Number Of Ingredients 14
Steps:
- In large nonstick skillet, heat oil over medium heat. Cook chopped green onions and bell pepper in oil 8 minutes, stirring occasionally, until tender. In large bowl, stir together onion mixture, bread crumbs, egg, mayonnaise, lemon juice, seafood seasoning, pepper and Worcestershire sauce. Gently fold in crabmeat.
- Line cookie sheet with foil. Using 1/3-cup measuring cup, shape crab mixture into 14 (2 1/2-inch) cakes. Place on cookie sheet. Cover; refrigerate at least 1 hour but no longer than 8 hours.
- In large nonstick skillet, melt butter over medium heat. Cook crab cakes in batches in butter 8 to 10 minutes, turning once, until golden brown. Drain on paper towels. Garnish with sliced green onions. Serve with lemon wedges.
Nutrition Facts : Calories 160, Carbohydrate 4 g, Fat 2, Fiber 0 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 Crab Cake, Sodium 400 mg
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