The lump crab meat and seasonings in these crab cakes taste great together, and they are fried to perfection. They are a delicious seafood treat when paired with tartar sauce.
Ingredients: 1 lb lump crab meat. 1/2 cup breadcrumbs. 1/4 cup mayonnaise. 1 large egg. 2 tablespoons chopped parsley. 2 tablespoons Dijon mustard. 1 tablespoon Worcestershire sauce. 1 teaspoon Old Bay seasoning. Salt and pepper to taste. 1/4 cup vegetable oil for frying. 1/2 cup tartar sauce for serving.
Instructions: Mix the crab meat, breadcrumbs, egg, parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper together slowly in a large bowl. Use your hands to make small patties that are about 1/2 inch thick. Put oil in a pan and heat it over medium-low heat. Putting the crab cakes into the pan with care, cook for about 4 to 5 minutes on each side, until golden brown. Take the crab cakes out of the pan and put them on paper towels to drain. Put tartar sauce on the side and serve hot.
Prep Time: 15 minutes
Cook Time: 10 minutes
Skulptura