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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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When I had my first crab cake, I was hooked from the first bite. I tried many recipes, adding and taking out ingredients until I found what I was looking for. I've used this recipe for more than 30 years.Bob Kolwyck, Germantown, Tennessee Ingredients:
2 slices day-old bread, cut into 1/4-inch cubes |
1 egg, lightly beaten |
1 tablespoon dried parsley flakes |
1 tablespoon lemon juice |
1 tablespoon mayonnaise |
2 teaspoons worcestershire sauce |
1 teaspoon ground mustard |
1/2 teaspoon pepper |
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed |
2 tablespoons canola oil |
Directions:
1. In a large bowl, combine the first eight ingredients; mix well. Add crab; mix gently. Form mixture into eight balls; flatten slightly. In a large nonstick skillet, cook the crab cakes in oil for 4-5 minutes on each side or until golden brown. Yield: 8 crab cakes.
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