Crab Cakes
Crab cakes are extremely easy to make and are an excellent dinner for any time, but especially in the summer months, when seafood just seems to taste even better.
Ingredients
- 1 egg
- 1/2 cup mayonnaise I used Miracle Whip
- 2 tablespoons dijon mustard I used spicy brown
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried parsley
- 1 teaspoon seafood seasoning like Old Bay
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- salt and pepper to taste
- 1 pound lump crab meat
- 1 rounded cup unseasoned bread crumbs or panko
- 2 to 3 tablespoons butter
Instructions
- In a mixing bowl, combine the egg, mayonnaise, mustard, Worcestershire, parsley, seafood seasoning, garlic powder, onion powder, paprika and salt and pepper, mixing until everything is smooth.
- Double check to remove any shells in the crab meat and add it, along with the bread crumbs, to the mayonnaise mixture, and stir gently to combine.
- Split the mixture into six equal parts and form thick patties (about an inch thick), and place the formed crab cakes on a plate.
- Refrigerate the patties for at least 20 minutes.
- To cook, melt the butter in a large skillet over medium heat. Place the crab cakes into the preheated skillet and cook for three to four minutes on each side until they are golden brown.
- Serve immediately with a side of lemon juice and/or tartar sauce.