Crab Cakes
12 ingredients
1 steps
Ingredients
- 1/2 kilo crab meat, drained
- 1 1/2 cups bread crumbs
- 2 tablespoons fresh parsley, minced
- 2 shallots, minced
- 4 eggs
- 1 tablespoon lemon juice
- 1 teaspoon dry mustard
- 1 teaspoon worcestershire sauce
- 1/2 teaspoon Cayenne
- 1/2 teaspoon sea salt
- 1 cup breadcrumbs
- Vegetable oil
Directions
-
1{"0":"Combine crabmeat, breadcrumbs, parsley and shallots and set aside.","2":"Whisk together eggs, lemon juice, dry mustard, worcestershore sauce, cayenne and sea salt. Combine crabmeat ingredents with wet ingredents using your hands or a wooden spoon to keep crabmeat intact.","4":"Form cakes with a 1\/4 cup measure. Transfer to a parchment lined baking sheet covered with 1 cup of crumbs. Press cakes into crumbs and sprinkle tops with crumbs. Chill for 1 hour.","6":"Fry cakes in 2 tablespoons of oil over a medium heat in a non stick pan. Cook cakes in batches so the pan isn't crowded. Fry until golden brown, about 3-4 minutes per side. Drain on paper towels."}
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