1 LB. LUMP CRABMEAT (DARK LEG MEAT MAY BE USED
2 ½ CUPS SOFT BREAD CRUMBS
1 EGG, BEATEN
¾ CUP MAYONNAISE
1/3 CUP EACH: CHOPPED CELERY, GREEN BELL PEPPER, GREEN ONION
1 TABLESPOON SEAFOOD SEASONING (OLD BAY PREFERRED)
1 TABLESPOON MINCED FRESH PARSLEY
1 TABLESPOON LEMON JUICE
1 TEASPOON WORCESTERSHIRE SAUCE
2 TEASPOON YELLOW MUSTARD
¼ TEASPOON BLACK PEPPER
DASH OF HOT PEPPER SAUCE
DASH OF HOT PEPPER SAUCE
Directions :
COMBINE ALL INGREDIENTS IN A BOWL, HAND MIX WELL.
SHAPE INTO 8 LARGE OR 12 SMALL PATTIES.
BROIL OR COOK IN A LIGHTLY OILED SKILLET FOR 3 TO 4 MINUTES PER SIDE OR UNTIL GOLDEN BROWN.
SERVE WITH LEMON SLICES, SLAW AND REMOULADE OR TARTER SAUCE.
COMBINE ALL INGREDIENTS IN A BOWL, HAND MIX WELL.
SHAPE INTO 8 LARGE OR 12 SMALL PATTIES.
BROIL OR COOK IN A LIGHTLY OILED SKILLET FOR 3 TO 4 MINUTES PER SIDE OR UNTIL GOLDEN BROWN.
SERVE WITH LEMON SLICES, SLAW AND REMOULADE OR TARTER SAUCE.
- Follow RecipesDream
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