Christy Rost
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Crab Cakes

| Christy Rost
  • 1/2 pound fresh lump crabmeat
  • 1 1/2 cups soft bread crumbs
  • 1 egg
  • 2 tablespoons mayonnaise
  • 1 tablespoon freshly squeezed lemon juice
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon Tabasco
  • 1 tablespoon chopped fresh parsley
  • salt and freshly ground black pepper to taste
  • 1/2 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.

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