Crab Cakes

Name: Crab Cakes
Yield: Yield: 10 Cakes.
Cuisine: United States
Ingredients: 1 pound lump crabmeat (about 2½ cups); 1 tablespoon Dijon or Creole mustard; 2 eggs, well beaten; ½ teaspoon Worcestershire sauce; ¼ cup finely chopped scallion(s); 1 teaspoon Old Bay Seasoning, optional; Corn, peanut, or vegetable oil; ½ cup Mayonnaise; Lemon wedges; Tartar Sauce; 2 tablespoons finely chopped parsley; 2 cups fine fresh bread crumbs

Preparation info

Yield:
10
Cakes.

Difficulty
Easy

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

1 pound lump crabmeat (about 2½ cups)
2 cups fine fresh bread crumbs

Americas
United States
Dinner

Method

Put the crabmeat in a mixing bowl and add 1½ cups bread crumbs, the eggs, mustard, Worcestershire sauce, parsley, scallions, Old Bay Seasoning, and mayonnaise. Blend well but gently, leaving the crab lumps as large as possible.
Shape the mixture into 10 portions of equal size. Shape each into a flat patty about 1 inch thick or slightly less.
Coat each