Cornelius Crab Cakes
Cornelius Crab Cakes are a classic dish in Mecklenburg cuisine, known for their delicious combination of fresh crab meat and flavorful seasonings. These crab cakes are perfect for a special dinner or a weekend brunch.
Ingredients
- 1 pound fresh crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 egg, beaten
- 2 tablespoons Dijon mustard
- 2 green onions, finely chopped
- 1/4 cup red bell pepper, finely diced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil for frying
Instructions
- In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, green onions, red bell pepper, parsley, Old Bay seasoning, salt, and black pepper. Mix until well combined.
- Form the mixture into 8 crab cakes, about 1/2 inch thick.
- Heat the vegetable oil in a large skillet over medium heat. Fry the crab cakes for 4-5 minutes on each side, or until golden brown and heated through.
- Remove the crab cakes from the skillet and place on a paper towel to drain excess oil.
- Serve the crab cakes hot, with your choice of dipping sauce or a squeeze of lemon.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 20g
- Carbohydrates
- 10g
- Fat
- 15g
Supplies
Large bowl Skillet Spatula Paper towels
Tools
Cooking thermometer
Serving suggestions
Serving suggestions: Serve the crab cakes with a side of coleslaw and a fresh green salad.
Tips & tricks
Tips: Be sure to handle the crab meat gently to keep the cakes light and fluffy. Avoid overmixing the ingredients to maintain the texture of the crab cakes.
Cost
$25