Do this 1-4 hrs prior to cooking, so prepared crabcakes can rest and chill in the refrigerator.

Gently pick over 1 lb crabmeat to remove any fragments of shell or hard bits.

In a skillet, heat 2 tsp butter, then add:

  • 2 T red pepper, finely chopped
  • 1/2 c green onions, chopped
  • 1/2 tsp garlic, crushed or minced

Sweat for about 5-10 minutes until the veggies are soft. Set aside in separate bowl or spread on a plate to cool.

In a mixing bowl, combine:

  • 1 egg, lightly beaten
  • 1/4 c mayonnaise
  • 1 T Dijon mustard
  • smidge of cayenne, finely chopped jalapeño, or hot sauce to taste (or none)
  • 1/4 c parsley, finely chopped
  • 2 T toasted breadcrumbs
  • salt and fresh ground pepper

Then, add the crab and cooled veggies. Mix gently.

Pat into cakes (I usually do four large cakes). Keep the thickness to no more than 3/4 inch across the entire cake, and cooking will be easier.

Put 1 c or more breadcrumbs into a pie pan or on a shallow plate, and roll the cakes one by one to coat with crumbs, including the sides. Put on a plate or flat pan and refrigerate (if you have time).

In an iron skillet or other heavy-bottomed shallow pan, heat 1-2 T butter, until hot but not burning. Add cakes, and cook in two batches if necessary. They’ll need 4-7 minutes per side, depending on thickness and pan heat.

Alternatively, cook by baking in a 400° oven for about 10 minutes depending on thickness.