Crab Cakes

Equipment Needed

  • Cutting board
  • Paring knife
  • 8” Chef’s knife
  • Stainless steel or non-corrosive mixing bowl
  • Large heavy non-stick or cast-iron pan
  • Fish spatula

Directions

  • Sauté the onions until they are translucent. Cool completely.
  • Combine the cooled onions, with all remaining ingredients – expect the crab meat.
  • Gently fold the onion mixture into the crab meat, being careful not to over mix and break up the lumps.
  • Form in to six equally sized crab cakes.
  • Dust with a little flour and sauté until just golden.
  • Medium to medium high heat works best.
  • Transfer to a warm serving platter and serve immediately with lemon wedges and you favorite sauce.