LOUISIANA CRAB CAKES
Source of Recipe
CookinKat
List of Ingredients
2 eggs
2 Tbsp. mayonnaise
1 tsp. Creole mustard (Zatarain's is good)
1/3 cup minced onions
1 lb. crab meat (claw meat is fine)
Tony Chachere's Creole seasoning
1 cup bread crumbs
Oil for fryingRecipe
In a large bowl, blend eggs, mayonnaise, mustard, and onions. Beat well. Fold in crab meat, then add Mr. Tony's seasoning. Mix well. Using a tablespoon, dip out a large spoonful. Form into a round cake, then coat each side with bread crumbs. Refrigerate for an hour or more.
In a heavy skillet, heat oil to about 350 degrees. Fry each crab cake until golden brown. Drain on paper towels.
Makes about 8 cakes.
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