Crab Cakes Recipe
Lump, backfin and clawmeat are used in this crab cake recipe. It is seasoned with cayenne pepper, Worcestershire sauce and mustard.
Ingredients:
1 pound lump crabmeat
1 pound backfin crabmeat
1 pound clawmeat
1 teaspoon dry mustard
1 teaspoon cayenne pepper
1 tablespoon Worcestershire sauce
1 tablespoon chopped parsley
3 eggs beaten
1 cup mayonnaise
1/2 cup Bread crumbs
6 ounces clarified butter
Directions:
- Clean crabmeat of any shells.
- Mix mustard, cayenne, Worcestershire sauce, parsley and
eggs with mayonnaise, fold in crabmeat. Add bread crumbs and mix.
- Using a 4 oz. scoop, form cakes. Saute over medium heat in butter until brown on both sides.
- Serve with corn relish, mustard, mayonnaise, tartare sauce or cocktail sauce.
Enjoy your meal !!
Bon Appétit !!
Bon appetito !!
Guten Appetite !!
Buon Apetite !!
Bom apetite !!
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