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Crab Cakes
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Serving Info :
8 ServingsDescription :
A wonderful tasting appetizer.Ingredients :
- 1 egg
- 3 tablespoons Dijon mustard and mayonnaise combination
- 1/2 teaspoon salt
- 1/2 teaspoon Old Bay seasoning
- 1/8 teaspoon white pepper
- 8 round butter crackers, crushed
- 1 pound lump crabmeat, or 2 (8 oz. each) cans lump crabmeat, well drained
- 4 tablespoons olive oil
Directions :
- In medium bowl, combine egg, mustard mayonnaise combo, salt, Old Bay seasoning, pepper, and cracker crumbs. Mix well.
- Let stand for 5 minutes.
- Meanwhile, carefully remove cartilage or bits of shell from crabmeat.
- Add crabmeat to cracker crumb mixture and mix gently, but thoroughly.
- Using a 1/4 cup measuring cup, scoop out some crabmeat mixture and press into a small cake on waxed paper.
- Once all crab cakes are formed, place in freezer for 5 minutes.
- Heat olive oil in nonstick skillet and saute crab cakes, turning once, until golden brown, about 3-4 minutes.
- Serve immediately.