Ingredients
16 ounces crab - lump blue crab preferred.
2 eggs
2 teaspoons Worcestershire sauce
1/4 teaspoon dry mustard
2 tablespoons mayonnaise
1 teaspoon lemon juice
1 tablespoon mustard
1 tablespoon melted butter
1 teaspoon parsley flakes
3 1/2 teaspoons Old Bay Seasoning
1/2 cup breadcrumbs
1 tablespoon fresh thyme
butter for cooking the cakes
Sauce (serves many)
1 cup mayo
4 tap chili garlic sauce
1.5 tap lemon juice
Preparation
In a medium mixing bowl, combine all ingredients EXCEPT the crab meat After mixing the ingredients, add the crab meat and gently mix it in. Form the batter into cakes - 6-8 cakes is a good expectation. Fry the cakes in melted butter (don’t overdo the butter) in a frying pan, about 6 minutes per side. Serve the cakes hot.
Notes for baking (6/18/11): * reduce to 1/4 cup breadcrumbs * form 3 balls per pound of meat * 3 tablespoons (1 extra) mayo * for one ball at a time, bake at 400 for 22 min. * broil for four minutes (watching closely) with bit of butter on top of cake
