Crab Cakes

Crab Cakes


1 # lump crabmeat 

1 # backfin crabmeat 

1 # clawmeat 

1 tsp dry mustard 

1 tsp cayenne 

1 Tbsp Worcestershire sauce 

1 Tbsp Chopped parsley 

3 eggs beaten 

1 cup mayonnaise 

1/2 cup Bread crumbs 

6 oz. clarified butter

Clean crabmeat of any shells. Mix mustard, red pepper, Worcestershire sauce, parsley and eggs with mayonnaise, fold in crabmeat. Add bread crumbs and mix. Using a 4 oz. scoop, form cakes. Saute over medium heat in butter until brown on both sides. Serve with corn relish, mustard, mayonnaise, tartare sauce or cocktail sauce.  © 1984 John Albrecht, CEC