crab-cakes

crab-cakes recipe on DishRoll

Ingredients

• 1 1 lb jumbo lump crab meat
• 2 ¼ cup mayonnaise
• 3 1 egg, beaten
• 4 1 tbsp Dijon mustard
• 5 1 tsp Old Bay seasoning
• 6 1 tsp Worcestershire sauce
• 7 ¼ cup breadcrumbs (panko)
• 8 2 tbsp fresh parsley
• 9 2 tbsp butter + 2 tbsp oil for frying

Instructions

1. 1
   Gently pick through crab meat for any shells. Try not to break up the lumps.
2. 2
   Mix mayo, egg, mustard, Old Bay, and Worcestershire. Fold into crab meat with parsley and breadcrumbs. Do not overmix.
3. 3
   Form into 8 patties. Refrigerate 30 min to firm up.
4. 4
   Heat butter and oil in a skillet over medium-high. Cook crab cakes 3–4 min per side until deeply golden.
5. 5
   Serve with remoulade, lemon wedges, and a simple green salad.