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| Crab Cakes II Recipes |
- PREP 5 mins
- COOK 10 mins
- READY IN 15 mins
Ingredients
Original recipe makes 4 servings
- 1 pound fresh crab meat
- 1 egg
- 2 tablespoons mayonnaise
- 1/2 teaspoon ground mustard
- 1 dash Worcestershire sauce
- salt and pepper to taste
- 4 ounces buttery round crackers, crushed
- 2 cups oil for frying, or as needed
Directions
- In a medium-size mixing bowl, combine crabmeat, egg, mayonnaise, mustard powder, Worcestershire sauce, and salt and pepper to taste.
- In a large skillet, heat 1/4 inch of vegetable oil to a high heat. Roll heaping spoonfuls on the crab mixture in the crackers, then place the ball in the hot oil. Flatten lightly with a spatula so that the crab cake is 1/2 inch thick. Fry the crab cakes, flipping to ensure both sides get browned.
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