Yummy Crab Cakes
- 2 tablespoons freshly chopped parsley
- 1/2 teaspoon dry mustard (can use up to 1 teaspoon if desired)
- 1 teaspoon Worcestershire sauce
- 2 large eggs, beaten
- 2 tablespoons mayonnaise
- 1 teaspoon fresh lemon juice
- 1 pound cooked crab meat, flaked (I use back fin)
- 1/2 cup fresh bread crumbs, more as needed
- Salt and pepper to taste
- Additional fresh breadcrumbs or, preferably, panko crumbs for dredging
- Butter and oil for frying
- Roasted Red Pepper Sauce with Capers and Dill (optional)
- Mix together the parsley, mustard, Worcestershire, eggs and mayonnaise. 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. Divide the mixture into 6 to 8 portions; flatten gently into thick patties. (To ensure even portions, pack the mixture into a 1/3-cup measure for each patty.) Coat each patty lightly with crumbs. If possible, refrigerate for 30 minutes before sauteeing. Heat butter and a little oil, enough to generously cover the bottom, in a large fry 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, with or without the Red Pepper Sauce.
freshly chopped, worcestershire sauce, eggs, mayonnaise, lemon juice, crab meat, bread crumbs, salt, breadcrumbs, butter, red pepper
Taken from www.epicurious.com/recipes/member/views/yummy-crab-cakes-50040004 (may not work)