Crab Cakes Jimmy Sneed Recipes

CRAB CAKES

Steps:

• Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
• Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.

JUMBO LUMP CRAB CAKES

Steps:

• Preheat oven to 400°.
• Lightly brush 9x13" pan with olive oil.
• Pick through crab meat, removing any cartilage and place in a medium bowl.
• In a small bowl, mix mustard, egg and mayonnaise. Being careful not to break up the lumps, fold gently into the crab meat.
• Handling lightly, pat into four large cakes.
• Place into prepared pan and bake in preheated oven, turning once halfway through cooking time of 8-10 minutes, until golden.

CRAB CAKES (JIMMY SNEED)

Steps:

• Preheat oven to 400 F and light grease baking sheet with oil. In a large bowl, whisk together mayonnaise, mustard, and egg and fold in crab meat until just combined. Gently form mixture into four 1-inch thick cakes and transfer to baking sheet. Bake crab cakes in middle of oven 15-20 minutes, or until golden. Let crab cakes stand on baking sheet 5 minutes before serving.