Crab cakes
September 17, 2008
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Serves 4
| 1 | pound crabmeat |
| 1/2 | cup toasted bread crumbs |
| 1/2 | cup chopped fresh parsley |
| 1 | tablespoon lemon juice |
| 2 | tablespoons grainy Dijon mustard |
| Generous dash hot sauce | |
| Generous dash Worcestershire sauce | |
| Salt and pepper, to taste | |
| 1 | cup yellow cornmeal |
| 2 | tablespoons Old Bay seasoning |
| 1/4 | cup olive oil |
1. In a bowl, mix the crabmeat, bread crumbs, parsley, lemon, mustard, hot sauce, Worcestershire, salt, and pepper. Shape 4 thick patties.
2. Mix the cornmeal and Old Bay. Roll the patties in it.
3. In a skillet, heat the olive oil over medium heat. Fry the cakes for 6 minutes or until golden all over. - Adapted from "Big Flavors of the Hot Sun"
© Copyright 2008 Globe Newspaper Company.
