Saturday, April 9, 2011

Creole Crab Cakes


1 pound lump crab meat
1 egg, beaten
1/2 cup crushed saltine crackers
1/3 cup minced parsley
2 Tbsp mayonnaise
1/2 tsp paprika
Tabasco sauce to taste
Salt and pepper to taste

In a medium bowl, toss together lightly the saltine cracker crumbs, egg, parsley, and mayonnaise until moistened.  Add the crab and seasonings.  Mix gently.  Form into 6 cakes about 3/4 inch thick.  Refrigerate for AT LEAST 1 HOUR to set up.  Fry crab cakes in butter in a heavy skillet until both sides are nicely browned, about 10 minutes.  Serve immediately.

1 comment:

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