I grew up eating these crab cakes, which are crisp on the outside and tender on the inside. They're absolutely delicious every time I make them. —Ann Girucky, Norfolk, Virginia
Ingredients
- 1 large egg, beaten
- 1 tablespoon mayonnaise
- 1 teaspoon ground mustard
- 1 teaspoon seafood seasoning
- 1 teaspoon prepared mustard
- 1 teaspoon minced fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound lump crabmeat, drained
- 2 slices white bread, finely crumbled (about 1-1/2 cups)
- 3 tablespoons canola oil
Directions
- In a large bowl, mix the first 8 ingredients until blended. Fold in crab until well coated. Gently stir in bread crumbs until well blended. Shape into twelve 1/2-in.-thick patties.
- In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add crab cakes in batches; cook until dark golden brown, 2-3 minutes on each side.
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