Crab Cakes
You need to try!
- 1 pound lump crab meat
- 1 egg (beaten)
- 1/2 cup crushed saltine crackers
- 1/3 cup minced fresh parsley
- 2 tablespoon mayonnaise
- 1/2 teaspoon paprika
- Dash of hot sauce
- Salt and pepper to taste
In a medium bowl, toss together the bread crumbs, egg, parsley and mayonnaise until moistened.
Add the crab meat and seasonings. Mix gently.
Form into 6 cakes, 3/4 inch thick.
Refrigerate for at least 1 hour to set up.
Fry crab cakes in butter in a heavy skillet until both sides and nicely browned, about 10 minutes.
Serve hot.
