- 1 pound(s) Lump Crab check for shells
- 1/2 cup(s) mayonnaise
- 1 tablespoon(s) lemon zest
- 1 lemon juiced
- 1 egg
- 3 cup(s) bread crumbs
- 1/2 cup(s) parsely chopped
- 1/4 cup(s) scallons minced
- 2 tablespoon(s) old bay
- 1 teaspoon(s) worchestershire sauce
- After looking through the crab for shells, mix all ingredients in a bowl and form into desired size crab cakes. I like to form mine in a ring mold and sear both sides in clarified butter in a pan. These can also be deep fried. I like to serve them with a mango salsa on top and a saffron remoulade.
This recipe is a personal recipe added by Savorzealous and has not been tested or endorsed by MyRecipes.
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Crab Cakes Recipe at a Glance
- COURSE: Appetizers