Crab Cakes

I like back fin, blue crab meat for crab cakes. I used to get great crabs on the Gulf Coast in Louisiana. Since living in northern California, I buy Phillips Seafood crabmeat from Costco. It's not too expensive and tastes great!

Ingredients

• 1 large egg
• 1 tbsp Worcestershire Sauce
• 1 tbsp lemon juice
• 1 tbsp of prepared mustard
• 1 tbsp of mayonnaise
•  
• 1 tbsp dry mustard
• 1 tbsp dehydrated parsley flakes
• 1 tbsp Paul Prudhomme's Seafood Magic
• 1 cup bread crumbs
• 1 lb crab meat
• 1 small stick of butter - 8 tbsp

Instructions

1. Beat one egg in a bowl.
2. Mix in Worcestershire Sauce, lemon juice, yellow mustard and mayonnaise. Set bowl aside.
3. In another bowl, mix crab meat, bread crumbs, parsley, dry mustard and seafood seasoning.
4. Work the dry mixture, crab etc., with your hands to evenly mix all dry ingredients.
5. Add wet ingredients from other bowl to dry stuff. Mix well and form into patties.
6. Melt a stick of butter in a frying pan.
7. Cook cakes on a low heat until golden brown. About seven minutes on a side for our stove.

NOTE: I also make an appetizer with this recipe. I melt butter in a cup. Dip my fingers in butter and form bite size pieces, instead of large patties. Put on a cookie sheet and bake in the oven for 25 minutes at 375° F. I form the pieces with a measuring spoon, tablespoon, that is half-spherical. Makes a good size to pop in your mouth. You get 35-40 appetizer cakes.