Crab Cakes

Prep Time:  15 minutes

Refrigeration Time:  30 minutes

Cook Time:  4-6 minutes

Serves:  4

Ingredients:

2 slices dried bread, crusts removed

1 Tbs. milk

1 tablespoon mayonnaise

1 tablespoon Worcestershire sauce

1 tablespoon parsley flakes

1 tablespoon baking powder

1 teaspoon Old Bay Seasoning

1/4 teaspoon salt

1 egg, beaten

1 pound lump crabmeat

vegetable oil

1. In a large bowl, break bread into small pieces. Moisten with milk.

2. Add mayo, Worcestershire sauce, parsley, baking powder, Old Bay, salt, egg and crabmeat. Mix lightly and shape into 4 patties. Refrigerate patties 30 minutes to help keep them stay formed when cooking.

3. Fill your frying pan with about 1/4″ vegetable oil. Over medium-high heat, fry until golden-brown on both sides. I usually flip every 1 minute to avoid over frying.

If you want a spicier dipping sauce try this, Spicy Remoulade Dipping Sauce:

1 cup mayonnaise

1/3 cup ketchup

1/2 cup horseradish

1 tsp. garlic powder

1 Tbs. hot sauce

1 tsp. paprika

In a medium-bowl, combine all ingredients and mix well. Cover and chill at least 1 hour.

Another wonderful condiment to serve with crab cakes is Old Bay Horseradish Mayonnaise.