Willie's Crabcakes

From Burt Wolf's Origins, Virginia Beach

• Ready In: 15 mins
• Serves: 4

Ingredients

• 8  ounces  finely chopped  cooked shrimp
• 8  ounces lump crabmeat, cleaned and picked over to remove any bits of shell
• 2  teaspoons dijon-style mustard
• 1⁄4 cup mayonnaise
• 2  tablespoons  minced fresh parsley
• 2  teaspoons Worcestershire sauce
• 1⁄2 teaspoon Tabasco sauce
• 2  teaspoons  bottled  white horseradish
•  salt
•  cayenne pepper
• 1⁄8 teaspoon  cajun seasoning (optional)
• 1  egg
• 2  tablespoons  dried breadcrumbs
• 1 1⁄2 cups  crushed  potato chips, for dredging
• 2  tablespoons  vegetable oil (or more)

Directions

1. Combine all the ingredients but the potato chips and vegetable oil. Form the mixture into twelve 2-by-1/2-inch round cakes and pat the crushed potato chips on both sides of the crab cakes.
2. In a large non-stick skillet over medium heat, heat the oil and sauté the crab cakes for 2 to 3 minutes on each side or until golden and hot throughout.