Crab Cakes, Broiled or Pan Fried
1 LBjumbo lump / backfin crabmeat
1 Tbspold bay seasoning
1 tspdry mustard
1 tspdry parsley
1 Tbspbread crumbs
How to Make Crab Cakes, Broiled or Pan Fried
- Prepare the crabmeat by gently separating it in a large bowl. Remove any shells that you come across.At this stage cover the crab and put it in the fridge to stay cool
In a separate bowl combine all the other igredients. Fold the crabmeat into the breadcrumb mixture trying not to overwork the recipe.
- At this point you can cover the mixture and put it in the fridge until you're ready to cook them or form them into cakes.
- I have for years fried them in 4 to 5 tbls. salted butter, but recently I broiled them and they were fabulous. I also cut out 400-500 calories from the butter , not to mention the reduction in cholesteral. I also left out the Old Bay and found them to be very elegant fare with just the delicate crab flavor.