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Instructions |
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whirl the bread in the food processer. Put 1/2 cup
in a medium bowl and the rest on a plate. In a
small bowl mix the egg and add in the mayo.
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Add the crab parsley to the bread crumbs in the
medium bowl. Season with salt and pepper. Add in
the egg mixture to get to a texture that is easy to
pull into patties. It may not take the entire
egg/mayo mixture
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Form the mixture into 4 patties, dredge in the
remaining bread crumbs and put in the fridge on a
plate covered in wax paper for an hour or so.
Heat olive oil in a non-stick skillet (about 6 on
the Dunham point cooktop - then decrease it to 5)
cook the cakes until brown on one side, then flip.
Probably about 2-3 minutes on each side.
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You can add to this base mixture if you like. For
example, jalepeno, lime and cilantro.
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| Serving
Suggestions |
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Serve with mustard sauce. Half mayo/half dijon mustard.
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Originally Submitted
6/29/2021
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