Tuesday, May 3, 2016

The BEST Crab Cakes

Every so often our local grocery store has crab meat on sale.   When they do, I pick up a can and make these.    They are delicate and I found one of the secrets is to chill the mixture prior to coating them and frying.

The BEST Crab Cakes

2 tablespoons freshly chopped parsley
1/2 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 large egg, beaten
1 tablespoon mayonnaise
1 teaspoon fresh lemon juice
1 pound crabmeat, flaked
1/4 cup fresh breadcrumbs, more if needed.
salt and pepper to taste

Panko crumbs for dredging.
Butter and oil for frying.

Mix together the first 5 ingredients.   Add the crab meat and crumbs.    Season with salt and pepper and combine well but gently, so you don't break up the crab meat.    Chill for at least 1 hour.
Divide the mixture into 5-6 portions, flatten gently into thick patties.   Coat each patty lightly with panko.   Heat butter and a little oil, enough to generously cover the bottom in a large frying pan over medium-high heat.    Add the crab patties, in batches if necessary, and fry until golden brown on both sides, about 4 minutes per side.   Remove from pan and drain on paper towels .   Serve immediately

1 comment:

  1. Hi, Cindi, oh MY those look so good and easy recipe tp. I'm gonna have to try them. Prim Blessings.