Fall is the Perfect Time for Crab Cakes

Fall is the Perfect Time for Crab Cakes

Crab Cakes

Serve with corn on the cob and sliced tomatoes for a wonderful harvest dinner!

Serves 4

1 Pound jumbo lump crabmeat

1/2 White onion - minced

1/4 C parsley - chopped

1 1/2 T Old Bay Seasoning

1 t Dijon mustard

1/3 C Panko bread crumbs

1/3 C Ritz crackers - crumbled

1 T Mayonnaise

1 t Worcestershire sauce

Salt and pepper to taste

1 Egg yolk

1 T butter

1/3 C olive oil

Heat butter and olive oil over medium heat in a frying pan.  Combine remaining ingredients and form crab cakes.  Slowly cook the cakes over medium heat, flipping cakes regularly to brown evenly.  Cooking time should be about 15 minutes.


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