THE BEST CRAB CAKES Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Tbsp fresh parsley chopped
1 tsp dry mustard
1 tsp worcestershire sauce
2 large eggs, beaten
2 Tbsp mayonnaise
1 tsp fresh lemon juice
1 lb cooked crab meat, flaked
1/2 cup fresh bread crumbs
salt and pepper to taste
Panko for dredging
butter and oil for frying
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Directions: |
Directions:Mix together the parsley, mustard, worsestershire, eggs and mayonnaise.
Add the crab and crumbs.
Season with salt and pepper and combine well but gently so you don't break up the crab meat.
Divide the mixture into 6-8 portions.
Flatten gently into thick patties.
Coat each patty with lightly with panic crumbs.
Refrigerate for 30 minutes before sauteeéing.
Heat butter and a little oil, enough to generously cover the bottom of a large frying pan, over medium-high heat.
Add the crab patties, in batches if necessary, fry until golden brown on both sides, about 4 minutes per side.
Remove from pan and drain on paper towels.
Serve immediately with fresh lemon. |
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Number Of
Servings: |
Number Of
Servings:3-4 for a main course..6-8 as a first course. |
Personal
Notes: |
Personal
Notes: I've served these a lot when crab is in season and doug goes crabbing. They are great for lunch, first course or a light dinner.
I like to add a finely chopped sweet pepper either red, orange or yellow for color and texture.
I also like it fairly herbie and so add fresh dill or chives, even thyme.
Horseradish, sour cream and mayonnaise would make a tasty sauce.
The crab cakes can be baked a few minutes early and heated in the oven to serve.
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