CRAB CAKES

1 pound crabmeat, picked over for shells

2 eggs

1/4 pound butter, melted and cooled

2 tablespoons fresh lemon juice

2 tablespoon Worcestershire sauce

1 tablespoon Coleman’s mustard

2 tablespoons chopped fresh parsley

1 1/2 cup fine dried bread crumbs

Place the crabmeat in a mixing bowl and set aside.

In a small mixing bowl, combine the eggs, butter, lemon juice, Worcerstershire sauce, mustard, and parsley. Mix until frothy.

Sprinkle crabmeat with bread crumbs and pour the egg mixture over the top. Gently toss or fold the ingredients together, taking care not to break up the lumps of crabmeat.

Form into patties of the desired size. Place them on a rack and refrigerate, uncovered, for an hour or more.

Pan fry them in clarified butter until browned on both sides.

Serve with a dollop of roasted garlic aioli, or any other creamy sauce.

adapted from my Mom’s recipe, by Burk

RETURN TO THE RECIPES LIST