Description
Restaurant-style crab cakes packed with lump crab, herbs, and just enough filler. Crispy, tender, and perfect with remoulade or tartar sauce.
Ingredients
- 1 1/2 teaspoons old bay seasoningв„ў
- 2 tablespoons biscuit baking mix
- 1 tablespoon dried parsley
- 2 tablespoons mayonnaise
- 1 tablespoon prepared mustard 1 egg, beaten
- 1/4 teaspoon worcestershire sauce
- 1 pound crabmeat
- 2 quarts vegetable oil for frying
Directions
- Mix together Old Bayв„ў seasoning, baking mix, and parsley in a medium size mixing bowl. Stir mayonnaise, mustard, egg, and Worcestershire sauce into dry ingredients. Mix in crab meat gently. Form mixture into 6 to 8 balls.
- Heat 1 inch oil in a large, heavy bottomed skillet to 365 degrees F (185 degrees C). Place balls in pan, and flatten slightly with a spatula. Flip the crab cakes over after 3 minutes, or when the crab cake is browned on one side. Continue frying until done. Drain on paper towels.
