Caffe’ Luna Rosa’s Famous Lump Crab Cakes
Servings: Makes 6 crab cakes, enough to serve 3 adults as a main course
Ingredients:
For the Crab Cakes:
• 2 large eggs
• 2-1/2 tablespoons mayonnaise (may substitute with low fat mayo for dietary purposes)
• 1-1/2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 1/4 teaspoon salt
• 1/4 cup finely diced celery, from one stalk
• 2 tablespoons finely chopped fresh parsley
• 1 pound lump crab meat (see note below)
• 1/2 cup bread crumbs
• 2 oz extra virgin olive oil (for cooking)
1. Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat and bread crumbs. Fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.
2. Preheat a large nonstick pan to medium heat and coat with olive oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side.
Serve with your favorite sauce or salad
