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Categories:
Italian-seasoned breadcrumbs egg mayonnaise Worcestershire sauce mustard salt freshly ground black pepper paprika lump crabmeat butter
Viewed: 91 - Published at: 2 years agoIngredients
- 1 cup Italian-seasoned breadcrumbs
- 1 large egg
- 1/4 cup mayonnaise
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1 pound lump crabmeat, picked and drained
- 1/4 cup butter, divided
Method
- Combine breadcrumbs and next 7 ingredients in a large bowl. Fold in crab. Shape into 6 (3-inch) cakes. Melt 2 tablespoons butter in a large skillet over medium heat. Add half of crab cakes, and saute 3 minutes on each side or until golden brown. Repeat with remaining butter and crab cakes. Serve with Fresh Basil Aioli and Corn, Tomato, and Avocado Salsa.
