Sourcream Crab Cakes: Yum! With the onion, these have a bit more “snap” to them than the classic crab cake recipe. Enjoy!
1 pound crab meat (we recommend fresh lump crab meat, but canned will do, too). 2 slices dried bread (remove crusts) 1 small yellow onion, finely chopped ¼ cup sour cream 1 stalk celery, roughly minced ½ teaspoon lemon juice 1 teaspoon Old Bay Seasoning ¼ teaspoon dried parsley ¼ teaspoon salt 2 eggs, beaten 4 tablespoons olive oil
Heat two tablespoons of the oil in a skillet (medium heat). Add onion and celery. Sauté until soft, let cool.
Mix all ingredients together, shape into patties. Mix all ingredients together, shape into patties. Place on a cookie sheet and chill for a half-hour before cooking.
When chilled, in the skillet, heat two tablespoons of the oil over medium heat. Set crab cakes in pan – with plenty of space between them -- and fry until golden, about three or four minutes on each side. Serve warm. Enjoy!
