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CRAB CAKES

Submitted by: Shara on 09/26/2002
6647 views
2.79 avg rating
444 votes
 
 
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Ingredients

1 egg
3 tablespoons mayonnaise
1 tsp dry mustard
1/4 cup chopped drained bottled pimiento
3 tblsp minced fresh parsley leaves
1 tsp Old Bay Seasoning
1 tsp Worcestershire sauce
2 dashes of Tabasco
1/4 teaspoon black pepper
1/4 teaspoon salt
1 pound lump crab meat (drained if using canned)
3/4 cup finely crushed spicy pork rinds
2 tblsp vegetable oil
1 tblsp butter

Directions

In a large bowl whisk together the egg, the mayonnaise, the mustard, the pimiento, the parsley, the Old Bay Seasoning, the Worcestershire sauce, the Tabasco, the pepper, and the salt, add the crab meat and 1/4 cup of pork rinds, toss the mixture gently. Spread the remaining 1/2 cup of pork rinds on a plate, form 1/3-cup of mixture gently into 3/4" patties (about 8), and coat the top and bottoms of each patty carefully with the pork rinds, transferring to a sheet of waxed paper. In a large skillet heat the oil and the butter over moderately high heat. Fry the crab cakes, for 1 to 2 minutes on each side, or until they are golden. Serve with the lemon wedges.

Additional Information

You could substitute the crab meat for canned salmon. I would omit the mustard in this case.

Servings

8

Calories

1

Time to prepare

45 min

Difficulty

Easy
 

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