Crab Cakes

Name: Crab Cakes
Ingredients: 1 egg, beaten; 1 c. fresh bread crumbs, divided; 1/4 c. mayonnaise or salad dressing; 1/4 c. fresh chopped parsley or 1 Tbsp. dried parsley; 1 tsp. Worcestershire sauce; 1 tsp. seafood seasoning or Old Bay; 1/4 tsp. dry mustard; 1 lb. crabmeat (not canned); 1 Tbsp. margarine; 1 Tbsp. oil

10 ingredients

6 steps

Ingredients

1 egg, beaten
1 c. fresh bread crumbs, divided
1/4 c. mayonnaise or salad dressing
1/4 c. fresh chopped parsley or 1 Tbsp. dried parsley
1 tsp. Worcestershire sauce
1 tsp. seafood seasoning or Old Bay
1/4 tsp. dry mustard
1 lb. crabmeat (not canned)
1 Tbsp. margarine
1 Tbsp. oil

Directions

1

In medium bowl, combine egg, 3/4 cup bread crumbs, mayonnaise, parsley, Worcestershire, seasoning and dry mustard.
2

Dispose of any shells in crabmeat.
3

Gently mix in crabmeat and form into cakes.
4

Coat crab cakes in remaining bread crumbs and refrigerate for at least 1 hour.
5

In large skillet, heat 1 tablespoon margarine and 1 tablespoon oil.
6

Pan-fry for 3 to 4 minutes on each side or until golden brown.