Crab Cakes

Crab Cakes - All crab, less filler.

• 1 lbs - lump crab meat
• 1 egg, large
• 1.5 tbls mayonnaise
• 1 tsp spicy brown mustard
• 2 tsp seafood seasoning - old bay
• 1 tbls Worcestershire sauce
• 1 tbls Parsley
• 1 tbls baking powder
• 1.5 tbls flour
• 2 slices of cheap white bread
• 3 oz whole milk

Mix together the egg, mayonnaise, mustard, seasoning, worcestershire, parsley, baking powder, and flour.

In a separate bowl, cut the bread into small pieces and add the milk.

Combine the egg mixture, bread mixture and the crab.  try not to break up the lumps of the crab meat.

Form the mixture into 4 balls tightly packed and place on a baking sheet.  Place in the fridge for 2 hours or more.

When you are ready to serve: 

• Heat enough olive oil to cover the bottom of a non-stick pan on medium high.
• Place the a crab ball into the pan and press down lightly.  Do not over flatten!!!
• Cook 5 minutes a side or until golden brown on each side.
• Drain on paper towel

I serve the cakes with a Mango Salsa.