Debby’s Crab Cakes
AuthorHeatherLeighCategoryAppetizer, EntreeDifficultyBeginnerIf you're not procuring top-shelf crab meat for this, fuggedaboutit. It's all about the crab and the crab has gotta be good. Serve with cocktail or tartar sauce, but frankly, a squeeze of lemon is perfect so you get to enjoy these in their native scrumptious glory!
1lb. backfin crab meat, or jumbo lump
1 slice of stale white bread, crumbled
1/2tsp salt
fresh pepper
fresh parsley
1 egg
2TB mayonnaise
butter
1
Mix first 5 ingredients together, set aside
2
In a small bowl, beat egg and then stir in the mayonnaise
3
Add the egg/mayo mixture to the crab mix, stirring well
4
Form into small cakes, about 4" in diameter, 1" thick and place onto a plate
5
Refrigerate for 1 hour
6
Flatten slightly and brown both sides in butter over medium heat, flipping only once
Ingredients
1lb. backfin crab meat, or jumbo lump
1 slice of stale white bread, crumbled
1/2tsp salt
fresh pepper
fresh parsley
1 egg
2TB mayonnaise
butter
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