Crab Cakes
Crab Cakes
- 2 eggs
- 1/4 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire
- 1 teaspoon Old Bay seasoning
- salt and pepper
- 1/4 tsp of red pepper
- 1 3/4 pounds lump crab meat
- 2 tablespoons finely ground salt crackers
Butter for sauteing
- Bread crumbs as needed
Instructions:
- Whisk the eggs in a mixing bowl to blend
- Add mayonnaise, mustard, Worcestershire, Old Bay seasoning, pepper, salt and pepper and red pepper
- Mix in crab and cracker crumbs
- Form into 8 cakes
- Place on a sheet pan covered with parchment paper or wax paper and refrigerate for at least 30 minutes
- Coat the crab cakes with bread crumbs
- Sauté in butter until golden
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