Laura'S Crab Cakes Recipe

Name: Laura'S Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Large can of lump crab meat (2LB); 2 celery stalks; 1/2 large onion; 5 scallions; 1/2 bunch chives; 1/2 bunch Italian parsley; 1 pepper (red, yellow or orange); 7 regualr white mushrooms; 2 cloves garlic; 3/4 cup flavored bread crums; 2/3 cup grated parmesian cheese; 1/2 cup dry white wine; 3 Tbs. Dijon mustard; 3 Tbs. Worcester sauce; 1 egg; 2 tsp. salt; 2 tsp. pepper; 1/2 cup vegetable oil and; 2 Tbs. butter for pan; Lemon Dill Sauce; 3/4 cup mayonaise; 2 Tbs. Lemon Juice; 1 1/2 tsp. fresh or dried dill

Servings: persons

1 Large can of lump crab meat (2LB)
2 celery stalks
1/2 large onion
5 scallions
1/2 bunch chives
1/2 bunch Italian parsley
1 pepper (red, yellow or orange)
7 regualr white mushrooms
2 cloves garlic
3/4 cup flavored bread crums
2/3 cup grated parmesian cheese
1/2 cup dry white wine
3 Tbs. Dijon mustard
3 Tbs. Worcester sauce
1 egg
2 tsp. salt
2 tsp. pepper
1/2 cup vegetable oil and
2 Tbs. butter for pan
Lemon Dill Sauce
3/4 cup mayonaise
2 Tbs. Lemon Juice
1 1/2 tsp. fresh or dried dill

1
Finely chop all vegetables. Add to oiled pain celery, onions, peppers
2
sautee for about 15 min. Add chives and scallions. Add mushrooms,
3
parsley and garlic. Sautee for about 15 min longer. Add white wine,
4
worcester sauce, salt, pepper and mustard. When fully cooked (2 more
5
min), remove from heat and add bread crums and cheese. Add egg. Mix
6
well. Add lump crab meat. Combine well, but do not crush too much of
7
the crab meat. Refrigerate, or form right away into 3 inch diameter patties and fry in
8
oil and butter for 5-7 min on each side on med-low heat until golden
9
brown.
10
Serve with the lemon dill sauce.
11
Lemon Dill Sauce:
12
Mix mayonaise first, then add remaining ingredients.

866

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 Large can of lump crab meat (2LB), 2 celery stalks, 1/2 large onion, 5 scallions, and more.

Yes, Laura'S Crab Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Laura'S Crab Cakes

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