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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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |