YIELD: 6 (2 cake) portions, 3 oz. per serving
¼ cup green bell pepper, seeded and diced
¼ cup celery, small dice
¼ cup red bell pepper, seeded and diced
¼ cup yellow onion, small dice
1 tsp. fresh garlic, chopped fine
4 Tbsps. butter
1 lb. crabmeat, cooked, drained
1 ½ cups dried cranberries
2 cups saltine crackers, crushed
4 tsps. Dijon mustard
1 Tbsp. lemon juice, fresh
2 tsps. Old Bay seasoning
2 ½ cups mayonnaise
salt and pepper, to taste
4 sprigs fresh parsley, chopped
2 cups bread crumbs
½ Tbsp. Worcestershire sauce
¼ cup canola oil
1 lemon, sliced in wedges
1. In small sauté pan, melt butter and sauté garlic, onions, celery and peppers until tender, approximately 3 minutes, then cool.
2. Mix sautéed vegetables with crabmeat, Dijon mustard, bread crumbs, lemon juice, mayonnaise, Worcestershire sauce, dried cranberries, Saltine crackers, Old Bay seasoning, salt and pepper to taste.
3. Form into 12 (3 oz.) cakes.
4. Heat oil in heavy skillet. Fry cakes until evenly brown on both sides. Drain on paper towels. Serve with lemon wedge.