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Golden brown crust with a moist seasoned center makes for a necessity all summer long.
INGREDIENTS
- 1 lb. Crab meat
- ⅓ C. Mayonnaise
- 3 Egg yolks
- 1 Tbsp. Worcestershire sauce
- 1 tsp. Dijon mustard
- 1 tsp. Lemon juice
- ¼ tsp. Blackened seasoning
- ¼ C. Chopped parsley
- 1 ¼ C. Bread crumbs
- Salt and pepper to taste
- Oil for frying
INSTRUCTIONS
- Mix together all of the ingredients for the crab cakes in a mixing bowl, and form the mixture into 8 evenly sized patties.
- Heat an inch or so of oil in a deep sided skillet over medium high heat.
- Add the crab cakes to the heated out, and cook for 5-8 minutes until cooked through and browned evenly on both sides.
- Drain on a paper towel lined rack before serving.
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