Small BitesDebra Giangola

Crab Cakes

Small BitesDebra Giangola
Crab Cakes

INGREDIENTS

1 lb. jumbo lump crabmeat

1/2 cup plain breadcrumbs

1 tsp. Old Bay

1 tbsp. chopped parsley

1 tbsp. mayonnaise

1/2 tsp. cayenne pepper

1 tbsp. Dijon mustard

2 eggs

DIRECTIONS

  1. Combine all ingredients except crabmeat in a bowl and mix thoroughly.

  2. Fold crab in using a rubber spatula.

  3. Refrigerate for at least 30 minutes.

  4. Shape into balls or patties and sauté in good vegetable oil and a little butter till lightly browned.

  5. Drain on paper towels and serve with lemon and remoulade sauce.