Carolina Crab Cakes
- 1 pound backfin crabmeat
- 1 egg, beaten
- 2 tablespoons mayonnaise
- ½ teaspoon salt
- ½ teaspoon dry mustard
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon Tabasco sauce
- ¼ teaspoon black pepper, freshly ground
- 3 tablespoons fresh parsley, finely chopped
- 1 ½ tablespoons fresh cracker crumbs
- 2 tablespoons canola oil
- 2 tablespoons butter
- lemon wedges
In a medium bowl, place the egg, mayonnaise, salt, mustard, cayenne, Tabasco and pepper. Whisk until smooth. Add crabmeat, parsley and crumbs. Toss lightly with a fork, being careful not to break up meat.
Shape into 6 or 8 patties. Wrap in wax paper and chill in the refrigerator for 30 minutes.
Heat oil in a skillet. Add butter and melt. Cook at 375° F until golden brown about 4 to 5 minutes. Turn and cook another 4 to 5 minutes, or until done. Drain on paper towels. Serve with lemon wedges.
Contributed by Joyce Taylor MM2