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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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My grandaddy loved to cook and seafood was one of his favorites. This is his adaption from a Crab Cake recipe out of a 1956 North Carolina How to Cook Crabs Cookbook. I've made them his way and the cook book way, I like his best. This is the reason I won't even order crabcakes off of any menu - they just don't compare. Ingredients:
2 eggs |
2 teaspoons mayonnaise |
1 teaspoon horseradish |
1 teaspoon snipped parsley |
1 teaspoon lemon juice |
1 1/4 cups fine breadcrumbs |
1 teaspoon prepared mustard |
12 ounces crabmeat |
3 tablespoons oil |
salt |
pepper |
Directions:
1. Combine all ingredients except 1/4 cup breadcrumbs, blend well.
2. Shape into 1/2 inch thick patties.
3. Coat with remaining crumbs.
4. Chill 30 minutes.
5. Heat oil in skillet.
6. Fry until brown.
7. NOTE: I have also cooked these in the oven for about 20 minutes on each side and they were just as good.
8. NOTE: I have frozen these before cooking and they are still great.
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