Chad’ s Crab Cakes
2002-12-28- Course: Appetizers, Main Dishes
- Yield : 8
- Servings : 8
- Prep Time : 20m
- Cook Time : 8m
- Ready In : 28m
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Crabmeat differs in type and flavor. Crabmeat from the body is pale ivory and subtle in flavor; claw and leg meat has a darker, reddish color and is more flavorful. Either type works well in this dish.
Ingredients
- 1 lb crabmeat, lump or claw
- 1 cup bread crumbs
- 1 egg
- 3 tbsp mayonnaise
- 1 tsp seafood seasoning
- 1 tbsp Worcestershire sauce
- 1/4 tsp dry mustard
- 1 tsp lemon juice
- 2 tsp mustard
- 2 tbsp chopped parsley
- 1/4 tsp red pepper or cayenne
- 1/4 tsp black pepper
- 2 dashes Tabasco sauce
- 1/4 tsp onion powder
- Butter for sautéing
Directions
Step 1
In a medium glass bowl, combine all the ingredients except the crab meat, bread crumbs and butter. Blend well. Add the crab meat and mix in gently.
Step 2
Gradually add the breadcrumbs to the mixture and shape into patties. These patties can be cooked right away but will cook better if chilled for at least an hour.
Step 3
When ready to cook, melt butter in pan and sauté the patties, 4 minutes on each side.
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