Fried Crab Cakes

Crab Cakes

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  • 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
  1. 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.

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