CAROLYN 'S CRAB CAKES
alma
MY BIGGEST HIT !
ingredients
- 1 lb. fresh lump crab
- 1/2 cup bread crumbs
- 1/4 cup mayo
- 1 egg, separated or
- 4 tbsp. egg beaters/egg whites
directions
- 1
Mix mayo and bread crumbs with a fork making sure all crumbs are coated in mayo. Let stand for 15 min.
- 2
Add crab mixture and blend; don’t break up the crab too much. Add egg yolk and blend. Beat egg beaters or egg whites and fold into crab mixture.
- 3
Refrigerate for about an hour.
- 4
Shape into crab cakes.
- 5
Heat heavy skillet and add vegetable oil to coat bottom of pan with thin layer of oil. Add two or three pats of butter. When melted, add crab cakes and cook over medium heat until golden brown – about three minutes on each side.
- 6
Serve hot or cold with lemon, parsley and tartar sauce.
Source: CAROLYN
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