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Crab Cakes #1




Source of Recipe


cooking daily
Crab Cakes #1

2 pounds backfin crabmeat
2 eggs, beaten
2 Tbsp. mayonnaise
1 Tbsp. dry mustard
1 Tbsp. lemon juice
1 Tbsp. Worcestershire sauce
2 tsp. Old Bay seasoning
Salt and pepper to taste
2 Tbsp. olive oil
2 Tbsp. butter

Carefully pick through crabmeat to remove any shell pieces.
Working very gently with your hands, gently combine all
ingredients, except olive oil and butter, in a large bowl and
gently mix.
Be very careful not to break up the lumps of crabmeat.
Gently shape into 8 - 10 patties.
Gently place on wax paper.
Cover with another piece of wax paper and refrigerate for 1 hour.
This allows the crab cakes to hold together better when cooking.
Heat olive oil and butter in a frying pan to medium/high heat.
Brown crab cakes, one or two at a time, on both sides until
lightly browned. Drain on paper towels.