Blue Crab Cakes - WBRC FOX6 News - Birmingham, AL

Blue Crab Cakes

Blue Crab Cakes

Whip the following together:

1 egg, beaten

¼ cup mayo

Juice of quarter of a lemon

1 tsp Old Bay

½ tsp Worcestershire

1 ½ tsp Dijon mustard

Dash of salt

Gently mix this into 1lb. Bayou La Batre Jumbo lump or backfin lump blue crab meat that has been picked for shell.

Next, gently mix in 1 cup white bread breadcrumbs and a tablespoon or so of chopped fresh Italian parsley.

Refrigerate the crab cake mix for a couple hours.

Form balls to desired size, flatten slightly and fry over medium heat in half olive oil and half butter until golden brown on both sides turning only once. Serve with fresh lemon and Café remoulade.

Noon Cooking - February 28, 2014

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