Chad’ s Crab Cakes

2002-12-28
  • Yield : 8
  • Servings : 8
  • Prep Time : 20m
  • Cook Time : 8m
  • Ready In : 28m
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Crabmeat differs in type and flavor. Crabmeat from the body is pale ivory and subtle in flavor; claw and leg meat has a darker, reddish color and is more flavorful. Either type works well in this dish.

Ingredients

  • 1 lb crabmeat, lump or claw
  • 1 cup bread crumbs
  • 1 egg
  • 3 tbsp mayonnaise
  • 1 tsp seafood seasoning
  • 1 tbsp Worcestershire sauce
  • 1/4 tsp dry mustard
  • 1 tsp lemon juice
  • 2 tsp mustard
  • 2 tbsp chopped parsley
  • 1/4 tsp red pepper or cayenne
  • 1/4 tsp black pepper
  • 2 dashes Tabasco sauce
  • 1/4 tsp onion powder
  • Butter for sautéing

Directions

Step 1

In a medium glass bowl, combine all the ingredients except the crab meat, bread crumbs and butter. Blend well. Add the crab meat and mix in gently.

Step 2

Gradually add the breadcrumbs to the mixture and shape into patties. These patties can be cooked right away but will cook better if chilled for at least an hour.

Step 3

When ready to cook, melt butter in pan and sauté the patties, 4 minutes on each side.

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Kaplan, Louisiana Louisiana
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