Crab Cakes |
1 lb Crab meat 1/4 c Mayonnaise (preferably homemade) 2 tb Minced parsley 1/2 ts Salt 1/2 c Soft bread crumbs 2 lg Eggs; beaten 8 tb Butter GENTLY BLEND ALL INGREDIENTS, except the butter. Shape into 8-10 crab cakes and refrigerate 30 minutes. Melt butter in a large skillet and saute crab cakes until golden brown on all sides, 5-7 minutes. Serve with lemon wedges or an appropriate sauce. |
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