Ingredients: |
Ingredients: 1/4 Cup Mayonnaise
1 egg beaten
1 teaspoon Old Bay Seasoning
1 teaspoon black pepper
1 teaspoon Coleman's Dry Mustard
1/4 teaspoon salt
1/4 teaspoon Worcestershire Sauce
1 lb. crab meat ( John recommends Philips
Seafood Brand, Back Fin and Claw meat..)
1/4 loaf of white bread.. Cut the crust from bread and finely chop the white bread in blender.
2 tablespoons chopped fresh Italian parsley
Peanut oil (Best for high heat)
Sauce for Crab Cakes
Lime Juice
1 cup of Mayonnaise
1 teaspoon Chipoltle Aboda ("Embossa" brand pepper. Comes in a can, Mexican food isle.)
fresh parsley, it makes a difference
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Directions: |
Directions:1. Combine mayonnaise, egg, Old Bay Seasoning, pepper, mustard, salt and Worcestershire sauce in a large bowl and blend with a spoon well..
2. Add crab meat, bread crumbs and parsley, and mix with a spoon well.
3.Divide into 12 -14 equal size (ball shape using a ice cream scoop or spoon) and flatten between sheets of plastic food wrap.
4. Chill the cakes for a couple of hours.. (Keeps the patties together when cooking.)
5. Saute the crab cakes in peanut oil on both sides until nicely browned..
Must have Sauce
1. Chop up the chipoltle pepper... Make sure you add a little at a time and taste as you go... This can get very spicy.... We make two sauces, mild and a good medium spiced.
2. Combine mayo, parsley, chipoltle pepper, and a touch of lime juice to taste... Mix with spoon...
3. Don't forget the sauce with the crab cakes..
5. |
This recipe for John's Crab Cakes is from