Pinchers’ Fresh Picked Crab Cakes recipe

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FORT MYERS, Fla.- Pinchers Crab Shack stopped by WINK news Wednesday morning. Chef Nic Hartzer fired up the WINK kitchen with Therese O’Shea to cook up some crab cakes. The recipe is below.

½ Cup Diced Celery
½ Cup Diced Yellow Onion
2 Eggs
1 lb. Lump Crabmeat
1 ½ Tbsp. Dijon Mustard
3 Tbsp. Yellow Mustard
1½ Tsp. Black Pepper
1½ Tsp. Parsley
1½ Tsp. Old Bay
4 Tbsp. Butter/Margarine
1½ Cups crushed unsalted Saltine Crackers
1. Dice Celery and Yellow onions very finely
2. Sauté Celery and Onions in butter or margarine, drain excess butter and chill
3. In mixing bowl add the yellow mustard, Dijon mustard, well-beaten eggs, black pepper, parsley and old bay and mix well
4. Add the chilled onion and celery to mixing bowl and mix well
5. Crush the unsalted crackers and measure to 1½ Cups
6. Slowly mix in the crushed crackers
7. Dump out the fresh picked crabmeat onto a plate and sift through checking for shell fragments but careful enough to not break up the meat
8. Dump the crabmeat into the mixing bowl evenly
9. Slowly fold the stuffing around the crabmeat, avoiding breaking up the meat as much as possible
10. Form the mixture into patties
11. Should get 7-8 3½ oz.-4 oz. patties

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