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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 20 |
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This recipe is from Southern Living, and is a wonderful one! You can also use this recipe for stuffing jumbo shrimp....MMM MMM good! Ingredients:
3 slices white bread |
1/4 cup mayonnaise |
1 large egg |
1 teaspoon baking powder |
1 teaspoon old bay seasoning |
1 teaspoon worcestershire sauce |
1 teaspoon mustard (i like dijon) |
1/4 teaspoon salt |
1/4 teaspoon fresh parsley, chopped |
1 pinch pepper |
1 dash hot sauce |
1 lb lump crabmeat, fresh, drained and picked free of little shell pieces |
1/2 cup vegetable oil |
Directions:
1. Pulse bread in a food processor 6-7 times, or until coarsely crumbled, set aside.
2. Whisk together mayonnaise and next 9 ingredients (up to the hot sauce) in a large bowl.
3. Gently fold in the coarse bread crumbs and the crabmeat - be careful not to break up the crabmeat too much.
4. Shape mixture into 6 patties and place on a baking sheet. Cover and chill for at least an hour.
5. Cook crab cakes, in batches, in hot oil that has been heated in a medium skillet over medium-high heat. Cook 3-4 minute on each side or until golden brown.
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