FROM MARCELLUS HARPER, THE EXECUTIVE DIRECTOR OF COLLAGE DANCE COLLECTIVE
SERVES:
ABOUT 8
PREP TIME:
20 MIN
TOTAL TIME:
55 MIN
INGREDIENTS
1 cup chopped yellow onions
½ cup chopped celery
½ cup chopped red bell peppers
2 tbs. minced garlic
2 tbs. fresh thyme
1 lemon-juiced
1 cup mayonnaise
2 cups unseasoned breadcrumbs
1 lb. jumbo lump crabmeat
¾ cup flour
1 egg
¼ cup whole milk
salt, pepper paprika and oregano to taste
¾ cup of vegetable oil for frying
Heat 1 tbs. olive oil in skillet over medium-high heat. Add chopped onions, celery and red bell peppers. Cook until soft, about 3 minutes. Add garlic and thyme and cook an additional 2 minutes. Remove from heat and cool.
Combine mayonnaise (a little at a time as you may not need the entire cup) with the cooked vegetables, ½ cup bread crumbs, and seasonings (paprika, salt, pepper, cayenne pepper, and oregano) to taste in large bowl and mix well.
Remove lump crab meat from containers and remove any shells and cartilage. Add the juice of one lemon. Gently fold crabmeat into bowl, being careful not to break up the lump meat.
Combine ¾ cups flour in shallow bowl. Combine 1½ cups of bread crumbs in a different bowl. Whisk 1 egg with ½ cup of milk in another bowl. Season the flour and breadcrumbs to taste.
Using your hands, form small cakes with the crabmeat mixture, packing gently but firmly. Dredge each cake in the flour mixture, then in the egg wash, then the bread crumb mixture, shaking to remove any excess breading.
Heat ¾ cup of vegetable oil (more or less depending on the size of your pan) in a large skillet over medium-high heat. Pan fry the crab cakes until golden brown. You may have to do this in batches. Drain on paper towels. It should take about 4 – 5 minutes per side.
