Maryland Crab Cakes With Mayonnaise
|Egg||1 , slightly beaten|
|Fresh breadcrumbs||1 Cup (16 tbs)|
|Mayonnaise/Other mayonnaise||1⁄4 Cup (4 tbs)|
|Finely chopped parsley||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Seafood seasoning/Crab seasoning||1 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Red cayenne pepper||1 Pinch|
|Black pepper||To Taste|
|Vegetable oil||2 Tablespoon|
In a medium bowl, combine egg, 3/4 cup breadcrumbs, mayonnaise, parsley, Worcestershire sauce, seafood seasoning or crab seasoning, mustard and red pepper.
Add salt and black pepper to taste.
Gently fold in crabmeat.
Shape mixture into 6 balls; flatten into 3-inch cakes.
Coat crab cakes with remaining 1/4 cup breadcrumbs; place coated crab cakes on a platter.
Cover; refrigerate 1 hour.
In a large skillet, heat 1 tablespoon butter or margarine and 1 tablespoon oil.
Pan-fry crab cakes 3 to 4 minutes on each side or until golden brown.
Add more butter or margarine and oil to skillet as necessary.