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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is an original recipe. If you prefer a crispier or healthier crab cake you may bake them. Otherwise, you may pan fry. I choose to bake, but keep in mind that baking them will take a little longer. Ingredients:
1 lb real lump crabmeat (no imitation) |
1/4 cup fresh parsley (dried may work just as well) |
1 egg |
2 tablespoons mayonnaise |
1/4 lb fresh shrimp, peeled & deveined (41-50 count) |
1 -2 tablespoon melted butter |
old bay seasoning |
paprika |
cayenne pepper |
Directions:
1. Chop each shrimp into three parts.
2. Season with paprika& cayenne pepper.
3. In a mixing bowl, combine mayo, parsley, egg, melted butter& seasoning.
4. Season with the old bay& paprika.
5. Depending on your spice tolerance you may choose to also season with cayenne pepper.
6. Fold in crab meat be careful not to beak apart all of the lumps.
7. Mix well until crab meat has absorbed all of the wet ingredients.
8. Add the diced shrimp and knead in as if you were kneading bread dough.
9. Use cooking spray to grease a cookie sheet.
10. Form 9-10 crab cakes and lightly dust them with flour (optional).
11. Place on cookie sheet& bake at 350 degrees until golden brown& crispy.
12. If pan frying please omit the flour.
13. Serve with salad& fresh baked french bread.
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