CRAB CAKES
4 servings
Mix in a large bowl:
- ¼ cup mayonnaise
- 1 large egg
- 2 tablespoons minced parsley
- 1 tablespoon Dijon mustard
- (1 teaspoon crab boil seasoning or Chesapeake Bay Seasoning)
- (¼ teaspoon cayenne pepper)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Add and gently mix just enough to combine:
- 1 pound lump crabmeat, picked over for shells and cartilage
- ½ cup fresh or dry bread crumbs
Shape the mixture into 8 cakes. Place the cakes on a plate lined with wax paper. If desired, cover and refrigerate for up to 8 hours.
Preheat the oven to 200°F. Heat in a large skillet over medium heat:
- 4 tablespoons (½ stick) butter, Clarified Butter, or vegetable oil
When the fat is hot, add half the cakes to the pan. Reduce the heat to medium-low and cook until browned on both sides, about 5 minutes per side. Keep the finished cakes warm in the oven while the rest cook. Serve hot with:
- Lemon wedges
- Aïoli, Rémoulade Sauce, or a flavored mayonnaise