Crab Cakes

Crab Cakes
Crab Cakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • l Lb. Lump Crabmeat

  • 1/2

    Cup Chopped Shallots

  • 4

    Tsp. Kosher Salt

  • 2

    Large Eggs

  • 1 1/2

    Tsp. Worcestershire Sauce

  • 1

    Tsp. Paprika

  • 1/2

    Tsp. Black Pepper

  • 2

    Tbsp. Mayonnaise

  • 1

    Tsp Lemon Zest

  • 1/4

    Tsp. Tabasco

  • 2

    Tbsp. Chopped Fresh Parsley

  • 4

    Slices of sliced white bread crust removed and ripped in small pieces.

  • 2/3

    Cup Bread Crumbs

  • 1

    Tbsp. Butter

Directions

Heat butter in small skillet over medium high heat. Add shallots for and 1/2 tsp. salt. Sautee approximately 3 minutes until translucent not brown. Let cool. Whisk together eggs, Worcestershire sauce, remaining salt and paprika, pepper, mayo, lemon zest, Tabasco, parsley and cooked shallots. Gently fold in crabmeat and bread pieces. The mixture will be wet. With clean hands, form patties and place them on cookie sheet with waxed paper and a layer of bread crumbs. Then put remaining bread crumbs on each top. Cover with another sheet of waxed paper and place in fridge for approximately 1 hour. Sautee in pan with heated butter for approximately 3 minutes on each side. Enjoy!

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