Aunt Ida’s Crab Cakes

Aunt Ida’s Crab Cakes 

1 lb. Crab Meat - preferably Jumbo Lump Crab Meat

3 tablespoons butter

1 onion - chopped

1/2 cup bread crumbs and more for coating crab cakes - use gluten free if necessary

2 teaspoons mustard - can use yellow or spicy

1 tablespoon chopped fresh parsley or use dried parsley

Dash of Worchester sauce

1/2 teaspoon salt

1 egg

Sprinkle of Old Bay - optional

About 1/4 to 1/2 cup of heavy cream as needed to hold crab cake together.  Can use half & half.

 In sauce pan sauté onion for about 5 minutes till translucent - remove from heat.

 In large bowl mix together well:

1/2 c bread crumbs, 2 teaspoons mustard, 1 tablespoon parsley, dash of Worchester sauce, 1/2 teaspoon salt, egg and sautéd onion.

 Gently add the 1 lb of Jumbo Lump Crab Meat and enough cream to form the crab cakes. Stirring to mix, but try to not break up crab meat and add enough cream to form crab cakes.  Refrigerate mixture for about 20 minutes. 

Form into about 8 crab cakes then coat with bread crumbs and fry in oil.  Or can also be baked in oven if you prefer.  Bake at 350 degree oven for about 30 minutes or until golden brown.

 ****Note:  After making Crab Cakes you can put them on a cookie sheet until frozen and put in a zip lock freezer bag for future use.

 Makes about 8 crab cakes.