Cajun and Creole Recipes
Pan Fried Louisiana Crab Cakes
Ingredients
- 1 extra large egg, beaten
- 1 tablespoon mayonnaise
- Salt to taste
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon curry powder
- 3 or 4 drops Tabasco sauce
- 1 teaspoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1/8 teaspoon ground cloves
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon dry mustard
- 1/4 teaspoon celery salt
- 1 pound fresh jumbo lump crabmeat
- 3 or 4 tablespoons dry bread crumbs
- 2 cups corn or peanut oil
Instructions
- Combine egg, mayonnaise and seasonings.
- Add crabmeat and enough bread crumbs to absorb excess moisture. Stir to blend well. Mixture should be firm enough to hold together. Adjust seasoning as desired.
- Form crabmeat mixture into 8 patties. Place on wax paper for about 20 minutes to dry slightly.
- Pour oil into skillet to a depth of 1/2 inch and heat to 350 degrees F.
- Fry crab cakes for about 3 to 4 minutes per side or until golden brown on both sides. Do not crowd pan. Fry in several batches, if necessary.
- Drain on paper towel.