Shelly's Recipe

Crab Cakes

Category: Fish and Seafood

2 whole eggs
3 tablespoons water
1 cup breadcrumbs
3/4 cup grated Parmesan cheese
1 tsp red pepper flakes
1/4 cup mixed chopped fresh herbs (such as chives, parsley, tarragon)
1/2 white onion, finely diced
2 cloves garlic, finely chopped
1 lb jumbo lump crab meat, strained and picked of the shells
12 oyster crackers, crushed (more may be needed for desired consistency)
zest of 1/2 lemon
dash of Tabasco sauce
1/2 red pepper, finely diced
1/2 bunch chives, finely chopped
2 tbsp chopped parsley
mayonnaise, just enough to bind
salt and pepper to taste
vegetable oil, for frying

In a bowl, combine the eggs and water to form an egg wash and set aside. In another bowl, combine the breadcrumbs, Parmesan cheese, pepper flakes, and herbs and set aside.

Sauté the onion and garlic in a little bit of vegetable oil for about 1 minute and let cool. Combine the rest of the ingredients with the onion and garlic. Divide the mixture evenly and form into 4 cakes.

Dip the cakes into the egg wash, then coat with the breadcrumb mixture. Fry the crab cakes in a little bit of oil until golden brown.