Recipes from Cajun Country :: Cajun Main Dish Seafood
1 extra-large egg, beaten
1 Tbsp. mayonnaise
Salt to taste
1/4 tsp. ground black pepper
1/4 tsp. curry powder
3 or 4 drops Tabasco sauce
1 tsp. Worcestershire sauce
1 Tbsp. lemon juice
1/8 tsp. ground cloves
1/8 tsp. cayenne pepper
1/2 tsp. paprika
1/4 tsp. dry mustard
1/4 tsp. celery salt
1 lb. fresh jumbo lump crabmeat
3 or 4 Tbsp. dry bread crumbs
2 c. corn or peanut oil
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 mins. to dry slightly.
Pour oil into skillet to a depth of 1/2 in. and heat to 350 degrees fahrenheit. Fry crab cakes for about 3 to 4 mins. per side or until golden brown on both sides. Do not crowd pan. Fry in several batches, if necessary. Drain on paper towel.
