Crab Cakes 


(Southern Living Magazine)


1 lb fresh lump crabmeat

1 tsp olive oil

¼ cup green onion, minced

¼ cup red pepper, minced

1 egg, lightly beaten

¼ cup mayonnaise

1 tsp lemon juice

1 tsp old bay seasoning

¼ tsp pepper

Dash Worcestershire sauce

¼ cup Italian bread crumbs

1 Tbsp butter

NOTE:  3 cans of lump crabmeat makes approximately 7 4” cakes about 1” thick.

NOTE:  Can make up to 8 hours before cooking


Drain crabmeat, place in small bowl and flake apart.  Set aside

In small skillet over medium-high heat, add 1 tsp olive oil and sauté onion and pepper until tender

In medium bowl combine onions, red pepper, egg, mayonnaise, lemon juice, old bay seasoning, pepper, Worcestershire sauce and Italian bread crumbs

Fold in crabmeat

Shape into cakes, cover a let chill for 1 hour

In skillet, melt butter and cook cakes until golden.