Crab Cakes
Ingredients
- 1 pound crabmeat
- 2 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 lemon lemon
- 1/4 teaspoon hot sauce
- 1 teaspoon Old Bay Seasoning
- 2 tablespoons parsley
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 2 cups breadcrumbs
- 1/4 cup olive oil
- Parsley Parsley Parsley leaves
- Mayonnaise
- wedges Lemon
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Instructions
- In a bowl, lightly break up the crabmeat into 1/2-inch chunks. It will break up a bit more when you mix it with the other ingredients,In a medium bowl, whisk the eggs, mayonnaise, mustard, Worcestershire, 1 tablespoon lemon juice, hot sauce, and Old Bay Spice until blended.,Stir in the parsley, zest from one lemon, salt, and pepper. Add the breadcrumbs and crabmeat and mix to combine. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 2 days.
- Line a baking sheet with non-stick foil and brush it generously with oil. Spoon each portion into a 1/2 cup dry measuring cup (or a large scoop) and press to lightly compact the filling. Invert the cup onto the baking sheet, and lightly shape the patty again. Repeat with remaining filling. In the end, you will have 8 crab cakes.
- Set a rack 4 inches from the broiler element and preheat the broiler. Brush the tops of the crab cakes with oil. Broil for 5 to 6 minutes, or until golden brown. Remove the pan from the oven and turn the patties over. Brush the tops with more oil. Broil for another 5 to 6 minutes.
- To serve crab cakes place them on a bun or over a bed of lettuce with plenty of lemon wedges, hot sauce, and tartar sauce or mayonnaise.,Did you love the recipe? Give us some stars and leave a comment below!
Source
Original recipe: View Original