2 lb. fresh lump blue crab meat or imitation crab meat
1/3 c. mayonnaise
1 1/2 Tbsp. Dijon mustard
1 to 2 large eggs (add one egg and see how mixture is; if not
moist enough, add the other)
2 Tbsp. lemon juice, freshly squeezed if possible
1 tsp. Old Bay or your favorite seafood seasoning
1/2 c. fresh soft bread crumbs
2 Tbsp. fresh parsley, chopped
2 Tbsp. green onion, finely chopped
1 tsp. zest fresh lemon
1 pinch of cayenne pepper
2 tsp. prepared horseradish
salt and pepper to taste
flour (for coating)
butter or peanut oil for sauté
Combine all ingredients except crab meat. Start with one egg
only. If too moist do not add the second egg. Add the crab meat,
folding in gently. Form 3 1/2 ounce cakes. Lightly flour, sauté
in butter or peanut oil. Serve immediately. Yields 6 crab cakes.
Note: After forming cakes, I refrigerate until time to flour
and fry. This make them a little firmer.
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