Alaska Fish & Wildlife News
January 2007

Southern-style Crab Cakes

By Elizabeth Manning
caption follows
Winter is a good time for crab dishes.

1 tablespoon olive oil
1 small red bell pepper, seeded and chopped
2 cloves garlic, chopped
1 small onion, chopped
1 tablespoon fresh parsley
1/3 cup mayonnaise
1 egg, lightly beaten
2 tablespoons lime juice
2 teaspoons Jamaican jerk seasoning
1 teaspoon dry mustard
1 teaspoon paprika
1 pound lump crabmeat, squeeze out excess liquid
salt and pepper to taste
2 cups fine dried bread crumbs
vegetable oil for frying

Saute bell pepper, onion, parsley and garlic in olive oil until soft, about 5 minutes. Transfer to a bowl and stir in mayonnaise, egg, lime juice, jerk seasoning, dry mustard and paprika. Mix in the crabmeat, add salt and pepper to taste. Add about 1 cup of the bread crumbs until the crab mixture is dough-like and nonsticky. Shape into round or oval shaped cakes about 3/4 inch thick.

Line a baking sheet with wax paper. Spread the remaining bread crumbs on a plate and cover the cakes in them, coating evenly. Place on the baking sheet and refrigerate for at least 30 minutes.

Fry the crab cakes in hot oil in a frying pan, a few cakes at a time. Cook until browned, a few minutes on each side. Drain on paper towels. Keep cakes in the oven on warm until served.

Garnish with lemons or limes and serve with lime aioli: Combine in a food processor until smooth 1 cup mayonnaise, 1/4 cup lime juice, 2 teaspoons dry mustard, 2 tablespoons mixed fresh herbs (cilantro, parsley, dill, or chives) and salt and pepper to taste.

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