Crab cakes recipe
Crab Cakes recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- 1 pound crab meat (either fresh or LUMP — this is important — in cans)
- 1/2 cup bread crumbs
- 1/2 teaspoon Worcestershire sauce
- 1 egg, beaten
- 1 Tablespoon chopped parsley
- 1 Tablespoon Dijon mustard
- 2 Tablespoons (generous) Hellman’smayonnaise
- paprika (a bit)
- black pepper (a bit)
Mix egg, Worcestershire sauce, parsley, mustard, mayo, and spices in bowl. Add crab meat (after sorting for shell but avoiding break-up of lumps), then bread crumbs. Mix gently with fork. The mixture is quite damp, but cakes are formable.
Refrigerate a while. Heat oil (3/4 inch deep) in skillet until water droplets spatter. Fry until golden brown on one side (about 2 minutes); turn and fry another 2 minutes. Drain well on paper towels.
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