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.


Featured Pinch Tips Video

Rating:

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.

Directions Step-By-Step

1
Heat butter in a small sauté pan and cook onion until transparent. Set aside.
2
In 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.
3
Gently fold in the crab meat being careful not to break up the lumps. Form into 3 ounce cakes.
4
Preheat deep fryer to 350 degrees.
5
In a small bowl, combine beaten eggs and milk.
6
Dip crab cakes in flour and then using a slotted spoon dip in the egg wash. Sprinkle with fresh bread crumbs, coating well.
7
Deep-fry 5 minutes or until golden brown.

About this Recipe