Southern Style Crab Cakes

Vannessa Vazquez

By
@imnmpbaby

I learned to make these during a cooking class and they are, by far, the best crab cakes I have ever had! I hope you enjoy them.


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Rating:
★★★★☆ 3 votes
Comments:
Serves:
8
Prep:
20 Min
Cook:
5 Min

Ingredients

1/4 c
butter
1 small
onion, minced
4 large
egg yolks
2 tsp
coleman's dry mustard
8 slice
white bread (crusts trimmed, flattened, and finely diced)
1/4 tsp
cayenne pepper
2 tsp
old bay seasoning
1/2 c
mayonnaise
2 Tbsp
freshly chopped parsley
3 dash(es)
tabasco sauce
2 Tbsp
worcestershire sauce
1 tsp
fresh lemon juice
1 tsp
salt
1/2 tsp
white pepper (black pepper works also)
3 lb
3 pounds jumbo lump crabmeat picked clean

FOR THE BREADING:

2
eggs, beaten
1 c
milk
1 c
all-purpose flour
1 c
freah bread crumbs

**PEANUT OIL IS RECOMMENDED FOR DEEP FRYING.

Step-By-Step

1Heat butter in a small sauté pan and cook onion until transparent. Set aside.

2In a large bowl, combine onion, egg yolks and mustard. Stir in bread, cayenne pepper, Old Bay seasoning, mayonnaise, parsley, Tabasco sauce, Worcestershire sauce, lemon juice, salt and pepper.

3Gently fold in the crab meat being careful not to break up the lumps. Form into 3 ounce cakes.

4Preheat deep fryer to 350 degrees.

5In a small bowl, combine beaten eggs and milk.

6Dip crab cakes in flour and then using a slotted spoon dip in the egg wash. Sprinkle with fresh bread crumbs, coating well.

7Deep-fry 5 minutes or until golden brown.

About this Recipe