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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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From an Edisto Island, South Carolina cookbook. Ingredients:
2 eggs, slightly beaten |
3/4 cup soft breadcrumbs |
1/3 cup mayonnaise or 1/3 cup salad dressing |
1 teaspoon dry mustard |
1 teaspoon lemon juice |
1 teaspoon worcestershire sauce |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
1/8 teaspoon bottled hot pepper sauce (optional) |
1 lb cooked crabmeat, finely flaked |
1/3 cup fine dry breadcrumb |
2 tablespoons cooking oil |
Directions:
1. In a large bowl, combine eggs, soft bread crumbs, mayonnaise, dry mustard, lemon juice, Worcestershire sauce, salt, black pepper, and if desired, hot pepper sauce.
2. Add crabmeat; mix well.
3. Shape the mixture into eight 1/2-inch thick patties. Dip patties into the fine dry bread crumbs, turning to coat both sides.
4. In a large skillet, heat oil over medium heat. Add four of the crab cakes; cook about 6 minutes or until golden brown, turning once.
5. Keep warm in a 300 degree oven while cooking the remaining crab cakes. Add additional oil to skillet, if necessary.
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