LOCATION: Recipes >> Shellfish >> Crabcakes 18
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Crabcakes 18
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Crab Cakes (makes 8 patties)
1/2 cup plain bread crumbs
1/2 cup mayonnaise
1 egg
2 scallions, thinly sliced
2 tablespoons fresh lemon juice
1 tablespoon Dijon-style mustard
1 tablespoon chopped fresh parsley
1 tablespoon Worcestershire sauce
1 tsp Old Bay Seasoning
2 cans (6-1/2 oz. each) lump crabmeat, drained/cleaned
2 tablespoons butter
In medium bowl, combine all the ingredients except the crabmeat;
mix well. Fold in the crabmeat, being careful not to break it up.
Form into 8 equal-sized patties. Melt butter in a large skillet
over med. heat. Saute the patties 3-4 mins. per side, or until
browned. Serve immediately with cocktail or tartar sauce.
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