Crab Cakes

By mnestor611

Ingredients

• 1 large egg
• 3 t. Mayonnaise
• 4 tsp. Dijon mustard
• 1 t fresh lemon juice
• 1 cup fresh white bread crumbs (or slightly less than 1 cup prepared plain bread crumbs)
• 1/4 cup green onion (soallion) finely sliced
• 2 t. Chopped fresh parsley
• 1 tsp. Grated lemon peel
• 1/2 tsp. Salt
• 1/4 tsp. Cayenne pepper
• 1 lb. Lump white crab meat
• 1 1/2 t each butter and olive oil for cooking

Details

Servings 30

Preparation

Step 1

Whisk together first four in a large bowl. Add remaining to above except crabmeat. Stir to combine, than add crab. Gently working it in by hand slowly. Mixture will seem dry, but that’s okay as crabmeat has a lot of water. With fingers take generous tablespoon size lump mixture into hands and flatten into patty (about 2 inch in diameter), the cakes may now be refrigerated up one hour, fry over medium heat in butter/oil combination in flat pan until brown and cooked through, about 2 minutes per side makes approximately 30 crab cakes.