American Crabcakes Recipe

• 220 gm crab meat brown and white
• 1 x egg
• 1 Tbsp. mayonnaise
• 2 tsp Dijon mustard
• 1 1/2 Tbsp. flnely minced parsley
• 4 x spring onions finely minced
• 1 x salt and pepper
• 55 x 85g fine dry breaderumbs Olive or possibly vegetable oil

1. Mix the crab with all the ingredients except the crumbs and oil.
2. Add in sufficient crumbs to bind nicely.
3. Divide into four and pat each quarter into a flat round cake about 2cm thick.
4. Refrigeratecovered till needed.
5. Either fry in a little oil till browned on both sides or possibly brush the grill rack and crabcakes lightly with oil and grill them till well browned on both sides.
6. notes:These are only worth making if you can get fresh crab meat.
7. Serve the crabcakes either with more mayonnaise lemon wedges and plenty of green salad or possibly with a raw tomato salsa finely diced skinned deseeded tomato flavoured with minced basil or possibly coriander finely diced shallot a little red chilli some extra virgin olive oil a healthy pinch of sugar a squeeze or possibly two of lime or possibly lemon juice salt and pepper.
8. Serves 4 as a first course or possibly light lunch

crab meat, egg, mayonnaise, mustard, parsley, spring onions, salt, vegetable oil

Taken from cookeatshare.com/recipes/american-crabcakes-64716 (may not work)