North Carolina Sea Grant

March 19, 2020 | Vanda Lewis

another fresh seafood idea

In a medium bowl, place the egg, mayonnaise, salt, mustard, cayenne, Tabasco and pepper and whisk until smooth. Add crabmeat, parsley and crumbs and toss lightly with a fork, being careful not to break up meat.

Shape into 8 patties. Wrap in wax paper and chill in the refrigerator for 30 minutes.

Fry in hot oil and butter at 350° F until golden brown, about 4 to 5 minutes. Turn and repeat on other sides. Drain on paper towels. Serve with lemon.

Contributed by Joyce Taylor


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