Pan Fried Louisiana Crab Cakes

2013-01-06
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Ingredients

  • 1 extra-large egg, beaten
  • 1 tablespoon mayonnaise
  • Salt to taste
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon curry powder
  • 3 or 4 drops Tabasco sauce
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon lemon juice
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon celery salt
  • 1 pound fresh jumbo lump crabmeat
  • 3 or 4 tablespoons dry bread crumbs
  • 2 cups corn or peanut oil

Method

Step 1

Combine egg, mayonnaise and seasonings.

Step 2

Add crabmeat and enough bread crumbs to absorb excess moisture.

Step 3

Stir to blend well.

Step 4

Mixture should be firm enough to hold together. Adjust seasoning as desired.

Step 5

Form crabmeat mixture into 8 patties. Place on wax paper for about 20 minutes to dry slightly.

Step 6

Pour oil into skillet to a depth of 1/2 inch and heat to 350 degrees F.

Step 7

Fry crab cakes for about 3 to 4 minutes per side or until golden brown on both sides. Do not crowd pan.

Step 8

Fry in several batches, if necessary.

Step 9

Drain on paper towel.

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