Crab Cakes: Difference between revisions
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# Heat enough vegetable oil to cover the cakes halfway on a large skillet on medium high | # Heat enough vegetable oil to cover the cakes halfway on a large skillet on medium high | ||
# Fry the cakes for 8 minutes on each side until brown. If they are browning too quickly, lower the heat. | # Fry the cakes for 8 minutes on each side until brown. If they are browning too quickly, lower the heat. | ||
# Drain on paper towel | |||
# Serve with [[Tartar Sauce]] | |||
Latest revision as of 15:03, 8 September 2020
Yield[edit]
6 Crab Cakes
Ingredients[edit]
- 1 pound crabmeat
- 0.5 cups breadcrumbs
- 1 egg, beaten
- 0.3 cups Mayonnaise
- 1 tbsp finely chopped parsley
- 1 tbsp Worcestershire sauce
- 1 tsp mustard
- 1 tbsp Old Bay
- 1 tbsp finely chopped green onions
- A lot of vegetable oil
Instructions[edit]
- Combine breadcrumbs, egg, mayonnaise, parsley, Worcestershire sauce, mustard, and crab seasoning and mix well.
- Pour mixture over crabmeat and fold in taking care not to break up the lumps.
- Form into six cakes and pat until just firm
- Heat enough vegetable oil to cover the cakes halfway on a large skillet on medium high
- Fry the cakes for 8 minutes on each side until brown. If they are browning too quickly, lower the heat.
- Drain on paper towel
- Serve with Tartar Sauce
