Ingredients
- 1 lb. Maryland jumbo lump crab, drained
- 4 oz. plain bread crumbs
- 1 egg, beaten
- 5 T. mayonnaise
- 1 T. parsley, finely chopped
- 2 t. Lea and Perrins Worcestershire sauce
- 1 t. prepared yellow mustard
- 1 t. salt
- 1/4 t. white pepper
Directions
Remove shells from crab meat being careful no to break-up the meat and place in a large mixing bowl. In a separate bowl mix all ingredients together except bread crumbs. Add bread crumbs and toss together. Pour mixture over crab meat and using a spatula fold gently but thoroughly. Do not break-up the crab meat. Refrigerate for 1 hour. Form into crab cakes and broil as you would a piece of fish to achieve a golden color. Broil on both sides.
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Submitted 4/17/06.
Source:
Submitted By: l mandrake
Crab Cakes