1 Green Onion (white & green parts, finely chopped)
1/2 Teaspoon of Worcestershire Sauce
1/2 Teaspoon of Seafood Seasoning
1 Pound of Fresh Lump Crab Meat
Canola Oil for Frying
In a medium bowl, combine 1/2 cup of bre3adcrumbs, mayonnaise, egg, mustard, green onion, Worcestershire Sauce and Seafood Seasoning.
Gently mix in the crab meat; form into cakes; refrigerate 30 minutes to serveral hours before proceeding. Place the remaining 1/2 cup of breadcrumbs in a shallow dish; coat the crab cakes in the crumbs.
Pour oil into a large saute pan to a depth of 1/2-inch; heat over medium-high heat until hot, but not smoking. Carefully add the crab cakes in and cook, turning once until golden brown, about 3 minutes.
Transfer to a paper towel lined tray to drain.
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