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A close up of a plate of food with meat and vegetables on a table.

Classic crab Cakes

Recipe

INGREDIENTS:

Ingredients:

  • 1/2 lb Crab Meat, rinsed, drained, and flaked
  • 5 Tbsp Butter, divided
  • 1/4 cup Onion, chopped
  • 1 Garlic Clove, minced
  • 1 1/4 cup Bread Crumbs, seasoned
  • 1/4 cup Mayonnaise
  • 1 Egg, lightly beaten
  • 1 1/2 tsp Worcestershire Sauce
  • 1 tsp Lemon Juice
  • 1/8 tsp Ground Pepper


Directions:

In large skillet heat 1 tablespoon of butter. Add chopped onion, celery, and garlic. Cook over medium heat for 3 minutes or until tender, stirring occasionally. Remove skillet from heat and let cool. Stir in crab meat, 3/4 cup bread crumbs, mayonnaise, egg, Worcestershire sauce, lemon juice, and pepper.

Shape crab meat mixture into 4 patties; coat with remaining 1/2 cup bread crumbs, pressing crumbs onto each patty. In same large skillet over medium heat, melt remaining 4 tablespoons butter. Cook crab cakes in butter 8 to 9 minutes or until golden brown on both sides. Serve with your favorite seafood sauce.

A pile of shrimp on ice with lemon slices
A close up of cooked shrimp in a pan.
A white plate topped with shrimp and green sauce.
A close up of cooked shrimp on a black plate.
A close up of a plate of shrimp with lemon slices and green beans.
A pile of shrimp with lemon slices and a bowl of oil
Three shrimp are sitting on top of ice cubes on a black surface.
A bunch of red shrimp are sitting on a black plate on a table.

Royal Red Shrimp are absolutely packed with a rich, natural flavor. They’ve been compared to lobster, bay scallops, or Blue Crab, and because they’re larger in size than other Alabama shrimp, they’re a true Alabama Gulf Seafood feast.

“Royal Reds are such a delicacy,” said Chris Blankenship, director of Alabama Marine Resources and program administrator of the Alabama Seafood Marketing Commission (ASMC). “The taste is second to none, which makes them a must-have when you find them on the menu or at a retailer. A plate of steamed Royal Reds does not last long when I find them on a menu!”