Monday, September 04, 2006

Crab Cake

Crab Cake

8 oz lump crab meat
1/3 cup mayonnaise
1 tblsp water
2 tsp Old Bay seasoning
1 tblsp Dijon mustard
1 tblsp chopped parsley
1 cup bread crumbs (preferably Japanese panko)

1 egg white, beaten
salt and pepper to taste

Combine the mayo, Old Bay, parsley, mustard and water until smooth. Add bread crumbs, egg white, and salt and pepper. Add the mayo mixture to the crab meat, combine carefully not to break up the lumps of crab meat. Form into four patties and pan-fry (using two tablespoons of vegetable oil), or broil the cakes until golden brown.


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