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