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Bread parsley scallions mayonnaise creole mustard Worcestershire sauce egg lump crabmeat vegetable oil pepper sauce lemon wedges
Viewed: 37 - Published at: 5 years agoIngredients
- 2 slices of sturdy white bread, torn into pieces
- 1 cup fresh parsley leaves
- 4 scallions, both white and light green parts, chopped (for 1/2 cup)
- 1/3 cup plus 2 tablespoons mayonnaise (see Note)
- 3 teaspoons Creole mustard
- 1 teaspoon Worcestershire sauce
- 1 large egg
- 1 pound lump crabmeat (see Note)
- 1 cup vegetable oil, for frying
- Hot pepper sauce
- Lemon wedges, for serving
Method
- 23 Minutes
- Place the bread, parsley, and scallions in a food processor or blender and process until the mixture is fine, 30 seconds.
- Add 2 tablespoons of the mayonnaise, 1 teaspoon of the mustard, and the Worcestershire sauce and egg and process just until combined, 10 seconds more.
- Transfer this mixture to a bowl.
- Pick over the crabmeat, then separate it carefully with a fork.
- Gently fold it into the parsley and mayonnaise mixture.
- Divide the crab mixture into 6 even portions and form these into cakes about 1-inch thick.
- Place the cakes on a large plate.
- Pour the oil into a large deep skillet and heat over medium-high heat.
- When it is hot, gently slide the crab cakes into the oil and fry until they are deep brown on one side, 1 minute.
- Turn the cakes with a metal spatula and fry on the other side until deep brown, 1 minute longer.
- Transfer the crab cakes to paper towels to drain.
- Meanwhile, place the remaining 1/3 cup of mayonnaise and 2 teaspoons of mustard in a small bowl and stir to combine.
- Stir in hot pepper sauce to taste.
- To serve, place the crab cakes on plates and spoon some of the mustard sauce over each.
- Serve with lemon wedges.
