Chad’ s Crab Cakes

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