Chandler's Crab Cakes
We got this Chandler's Crab Cakes recipe from the Pike Place Public Market cookbook from Seattle, WA. It's very, very "Crab-O-Licious"! A lot of ingredients, yes, but it brings out whole lot of flavor!
- 3 Tablespoons-Olive Oil
- 1/4 Cup-White Onion-minced
- 1/4 Cup-Celery-Minced
- 2 Tablespoons-each-Red, Green and Orange Bell Peppers-minced
- 1 Tablespoon-Garlic-minced
- 2 Large-Eggs
- 2 1/2 Tablespoons-Mayo
- 2 1/2 Tablespoons-Worcestershire Sauce
- 2 1/2 Tablespoons-Fresh Parsley-minced
- 2 1/2 Teaspoons-Old Bay Seasoning
- 2 1/2 Pounds-Crab Meat (Dungeness, if you have it-picked over for shells and cartilage)
- 2 Tablespoons-Butter
- 2 Cups-Bread Crumbs
In medium sized skillet, heat 1 tablespoon of the olive oil over medium heat. Add onion, celery, garlic and peppers and saute till tender; about 3-5 minutes. Allow to cool, transfer to small bowl, cover and chill.
Preheat oven to 200 degrees.
Beat eggs and mayo in large mixing bowl. Add Worcestershire sauce, parsley and the Old Bay Seasoning and mix well; blend in vegetables.
Drain access juice from the crab meat and add to mixture, blending well.
Divide the crab mixture into 10-12 portions and shape into patties.
Heat butter and remaining olive oil in a large skillet over medium heat. Place bread crumbs on a large dinner plate or piece of wax paper and lightly coat patties with the crumbs.
Place these Chandler's Crab Cakes in the skillet without crowding, cooking each batch and adding more butter and oil if necessary.
Cook the patties 5-7 minutes on each side until golden brown, only turning once.
Place the cooked crab cakes on a plate lined with several layers of paper towels to drain, then transfer to a baking sheet.
Place in oven to keep warm while cooking the remaining cakes.
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