FishSeafood

Southern Crab Cakes Makes 6 crab cakes

Crab cakes can be simple or elaborate, depending on the cook

and the area that the dish was created. I like to keep it simple

and flavorful. And done! Just like burgers, I don't like crab

cakes to be thick, about ¾ of an inch is just right for me. Maybe

slightly thinner if you're doing appetizer size (about 2-inches in

diameter). FYI, This recipe makes the best crab cake "burgers".

Making crab cakes is a fairly simple process, but there are a

few things to do that will make it even better.

• Pick through the crabmeat to make sure that every piece

of shell is removed. Pick through several times just to

make sure.

• The texture of the Dijon-style mustard adds another level

of flavor.

• Use fresh parsley if you can.

• Cook over medium heat to a golden brown on each side.

• Make sure the ingredients are well-mixed before forming

into patties.

Southern Crab Cakes Makes 6 patties

Ingredients

• 2 eggs, beaten

• ½ cup mayonnaise

• 1½ tsp Dijon mustard

• 1 tsp Worchestershire sauce

• 1 Tbsp chopped fresh parsley (or 1 tsp dried parsley flakes)

• 1¼ cups Pepperidge Farm herb-seasoned stuffing mix

• 1 lb refrigerated lump crab meat, picked through

• Butter (for frying as needed)

• Fresh lemon, cut into 6 wedges

You will need a medium skillet.

Instructions

1. In a large bowl, mix the first 4 ingredients; gently fold in the parsley, stuffing

mix, and the crabmeat until well blended. Divide the mixture into 6 portions

and shape into ½ to ¾-inch patties.

2. Start with 3 tablespoons of butter in the skillet over medium heat; cook the

patties until golden brown on each side, adding butter if needed. Serve with

lemon wedges.

KEYWORDS

southern crab cakes, best crab cakes

LAURA LEE ALICE
COOKS