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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 Vegetable oil Tartar sauce |
| 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. Serves 4. |
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