Bob’s Crab Cakes

By flour_arrangements

BOB KOLWYCK • Germantown, Tennessee
When I had my first crab cake, I was hooked from the
first bite. I tried many recipes, adding and taking out
ingredients until I found what I was looking for. This
recipe is a classic.

Ingredients

• 2 slices day-old bread, cut into 1/4-inch cubes
• 1 egg, lightly beaten
• 1 tablespoon dried parsley flakes
• 1 tablespoon lemon juice
• 1 tablespoon mayonnaise
• 2 teaspoons Worcestershire sauce
• 1 teaspoon ground mustard
• 1/2 teaspoon pepper
• 3 cans (6 ounces each) crabmeat, drained, flaked
• and cartilage removed
• 2 tablespoons canola oil

Details

Servings 8

Preparation

Step 1

1. In a large bowl, combine the first eight ingredients; mix
well. Add crab; mix gently. Form mixture into eight balls;
flatten slightly. In a large nonstick skillet, cook the crab
cakes in oil for 4-5 minutes on each side or until golden
brown.