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Lesa’s Crab Cakes

published: April 5th 2009
source: Lesa Jackson

2 pounds lump crabmeat, picked over for shells
¼ cup fresh parsley, finely chopped, drained
2 eggs
5 tablespoons cracker meal
1 cup light Hellman’s mayonnaise
¼ cup Creole mustard
1 tablespoon fresh ground salt
1 teaspoon fresh ground pepper
3 tablespoons olive oil
6 teaspoons per serving chopped red and green bell pepper

Preheat oven to 400 degrees F. Place a baking pan or large cake pan in the oven to heat (use two pans or bake in batches if necessary).

Place crabmeat in a bowl and set aside. Put the parsley in another bowl and add the eggs, then add the cracker meal, mayonnaise, Creole mustard, salt and pepper. Mix well. Add the crabmeat and carefully mix together being careful not to break the crabmeat lumps. Refrigerate until ready to use.

Using a 1/3 cup measure, scoop out the crab cake mix and form 12 cakes. Carefully remove the baking pan from the oven and drizzle with the olive oil. Place the cakes on the prepared pan and return to the oven. Bake until golden brown, about 5 minutes. Remove from the oven and place 2 crab cakes on each plate. Garnish with the bell peppers. Serve immediately.