New England-Style Crab Cakes
|1 egg, well beaten
2 tbsp mayonnaise
1 tbsp prepared mustard
1 tbsp butter or margarine, melted
1 tsp fresh chopped parsley
1/2 tsp dry mustard
1/2 tsp seafood seasoning (Old Bay is a good one)
1/2 tsp salt
1/4 tsp pepper
1 pound claw crabmeat, drained and flaked
1 1/2 cups soft bread crumbs
|Combine egg, mayonnaise, prepared mustard, butter, parsley, dry
mustard, seafood seasoning, salt, and pepper in a large bowl, blend
well. Gently fold in crabmeat. Shape mixture into 8 patties, roll
each in bread crumbs. Fry in deep, hot oil (350 F.) until crab
cakes are brown and float to the top. Drain on paper towels.
Transfer crab cakes to a warm serving platter. Serve immediately
with tartar sauce.
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