Prep 0 mins
Cook 10 mins
Coastal Cooking with John Shields, 2004. This is a nice working recipe for crab cake not as fancy as the previous one but it has all the instructions and serves the same amount of people. If you wish the other feel free to google because others have placed it on the net.
- 2 eggs
- 2 teaspoons Worcestershire sauce
- 2 teaspoons lemon juice
- 2 teaspoons phillips crab boil seasoning
- 2 teaspoons dried parsley flakes
- 2 tablespoons mayonnaise
- 1⁄2 teaspoon dry mustard
- 2 lbs lump crabmeat, picked over
- 4 slices white bread, crumbled
- vegetable oil, for frying
- soda cracker, for serving
- In a medium-size bowl combine the first 7 ingredients.
- Now gently fold in the breadcrumbs and the egg mixture being careful not to break lumps thenshape into 12 slightly flattened balls, chilling them for at least an hour.
- Fry by pouring oil into the skillet to a depth of about 1 1/2 inches. Heat the oil to 370° and fry the crab cakes, a couple at a time, until golden brown, 4 to 5 minutes per side. Remove with a slotted spatula to paper towels to drain.
- To broil:.
- Place crab cakes under a preheated broiler, turning to cook evenly, until nicely browned, 4 to 5 minutes per side.
- Serve with soda crackers and tartar sauce.
This was my first time making - or even eating - crab cakes. I used 6 oz. of canned crab (Blasphemous, I know. But it's what I had.) and made 1/4 of the recipe, using a whole egg. I seasoned the mixture to taste with salt, pepper, garlic, onion powder, oregano, paprika, cayenne pepper. Because the mixture had more egg and was probably a little looser than it should have been, I made six smaller patties. I was worried they were going to stick or fall apart, but they didn't. Overall, it was good and easier than I expected for not knowing what I was doing. Thank you!