Crab Cakes
Christy Rost
| Ingredients: | |
|---|---|
| ½ | pound fresh lump crabmeat |
| 1 ½ | cups soft bread crumbs |
| 1 | egg |
| 2 | tablespoons mayonnaise |
| 1 | tablespoon freshly squeezed lemon juice |
| 1 ½ | teaspoons Dijon mustard |
| 1 | teaspoon Worcestershire sauce |
| ¼ | teaspoon Tabasco |
| 1 | tablespoon chopped fresh parsley |
| salt and freshly ground black pepper to taste | |
| ½ | cup plain or seasoned bread crumbs |
| 2 | tablespoons olive oil |
At least 1 hour before cooking, stir all ingredients, except seasoned bread crumbs and olive oil, with a fork in a medium bowl. With your hands, form the mixture into 3-inch patties. Place the crab cakes on a platter, cover tightly, and refrigerate 1 to 8 hours.
Pour bread crumbs into a small dish. Dredge each crab cake in them.
Preheat a large skillet over medium-low heat; add olive oil, then crab cakes. Sauté the crab cakes approximately 3 minutes, or until golden brown; turn them over with a metal spatula and sauté them 3 minutes. Drain the crab cakes on paper towels and serve.
Recipe makes 4 to 5 3-inch crab cakes.
Category: Fish & Seafood | Side Dishes