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Appetizers | |
| 1/2 cup mayonnaise 2 tablespoons Dijon mustard 2 teaspoons seafood seasoning, such as Old Bay 1/8 teaspoon cayenne pepper 1 dash Worcestershire sauce 1 red bell pepper, finely chopped 2 green onions (scallions), white and green parts, finely chopped 2 large egg yolks 2 pounds jumbo lump crabmeat 6 cups fresh breadcrumbs Vegetable oil, for frying | |
| Mix together the mayonnaise, mustard, seafood seasoning, cayenne, Worcestershire sauce, bell peppers, green onions and egg yolks. Gently stir in the crabmeat. Put the breadcrumbs on a cookie sheet. Mold the crab cake with one hand and pat the cake with bread crumbs using the other hand. Form into 10 crab cakes, 3 inches wide and 1/2-inch thick. Each cake will need 3/4 cup bread crumbs. Heat 4 cups of oil in a 12-inch skillet over medium-high heat. Add a single layer of crab cakes and fry in the oil, turning 3 of 4 times until crispy on outside, about 5 minutes on each side. Drain on paper towels. Repeat with the remaining crab cakes. Serve hot. | |
| Paula | |
Unrated | |
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