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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A favorite appetizer Ingredients:
1 large egg, beaten |
1 1/2 cups fresh white breadcrumbs |
3 tablespoons mayonnaise |
2 tablespoons scallions, finely chopped |
1 tablespoon fresh parsley, finely chopped |
2 teaspoons worcestershire sauce |
1 teaspoon dry mustard |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 lb crabmeat or 4 (6 ounce) cans crabmeat, drained |
3 tablespoons oil |
lemon wedge, to serve |
Directions:
1. Mix together the egg, bread crumbs, may, scallion, parsley, Worcestershire sauce, mustard, salt, and pepper in a med bowl. Fold in the crabmeat. Use your hands to form the mixture into 8 balls, then press into small patties.
2. Heat the oil in a large skillet over med heat. Add the crab cakes and cook for 3 to 4 mins on each side, until deep golden brown.
3. Transfer to paper towels to drain. Serve hot, passing lemon wedges and tartar sauce at the table.
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