You may also like
Categories:
lump crab meat Worcestershire sauce parsley flakes dry mustard mayonnaise salad mustard egg lemon juice Bread
Viewed: 74 - Published at: 4 years agoIngredients
- 1 lb. lump crab meat
- 1 tsp. Worcestershire sauce
- 1 tsp. Phillips seafood seasoning
- 1 tsp. dehydrated parsley flakes
- 1/4 tsp. dry mustard
- 1 heaping Tbsp. mayonnaise
- 1 heaping tsp. salad mustard
- 1 egg
- 1 tsp. lemon juice
- 2 slices bread
Method
- Begin by buying the freshest 1 pound lump crab meat available, then handle the mixing so very gently in order not to break up the lumps.
- Beat egg, Worcestershire sauce, lemon juice, seasoning, parsley flakes, dry mustard, mayonnaise and salad dressing.
- Break bread into small pieces and, along with the crab meat, gently fold into the egg-spice mixture.
- Shape into slightly flattened patties and chill.
- Fry or broil until golden brown on each side and serve. Yields approximately 6 (3 1/4 ounce) crab cakes.
