September 17, 2008
|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"
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