Crab Cakes from the USA
Ingredients
- 8 oz fresh crabmeat use a mixture of brown and white
- sea salt and freshly ground black pepper
- 1 free range egg
- 1 tbsp mayonnaise
- 2 tsps dijon mustard
- 1 tbsp fresh flat leaf parsley finely chopped
- 4 spring onions trimmed and finely chopped
- 2-3 oz dried breadcrumbs
- olive oil for frying
- lemon wedges to serve
Servings:
Instructions
- Put the crab into a bowl and season, then add all the remaining ingredients except the breadcrumbs and oil. Mix together well then add enoughof the crumbs to bind.
- Divide the mixture into four and pat each section into flat cakes about 3/4 " thick.
- Fry the crab cakes in a little oil until browned on both sides. Serve with the lemon wedges and a green salad.
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