My Uncle Bill lives near the coast in Maryland and his wife Evelyn made these crab cakes for us on a recent trip to the East Coast. Yesterday I made them with canned crab meat. Though they were not as good as hers, because she used fresh crab, they were perfectly acceptable to eat.
I added garlic to the onions at the end to give it more flavor. It was a nice addition. I think they would be really good with Cajun or Creole seasoning as well. Also I did not have a pepper in my pantry so I chopped up green onions and added them for color just before forming them.
Aunt Evelyn’s Crab Cakes
Makes 6-8 crab cakes
- 1 lb. crab meat
- 1/2 onion, minced
- 1/2 pepper, minced
- 3 Tbsp butter
- 3 Tbsp flour
- 3/4 cup milk
- 1 Tbsp Worcestershire sauce
- 1 tsp old bay seasoning, or Cajun
- 1 egg, beaten
- 1/2 cup breadcrumbs, or Panko crumbs
- Olive oil, for frying
Saute onions and peppers in butter until softened.
Make a roux with butter, flour and milk. Add worcestershire sauce and old bay seasoning. Add in onions, peppers and crab meat. Form into crabcakes. Dip in egg and roll in breadcrumbs or panko crumbs. Fry in olive oil (or olive oil and butter)