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Crab Cakes




Source of Recipe


FROM THE SOUL FOOD COOKBOOK






List of Ingredients



• 1 egg
  
• 2 tablespoons mayonnaise
  
• 1/2 teaspoon dry mustard
  
• 1/8 teaspoon ground hot red pepper (cayanne)
  
• 1/4 teaspoon Tabasco sauce
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon pepper
  
• 1 pound fresh crabmeat, cleaned and drained
  
• 3 tablespoons finely chopped fresh parsley
  
• 1 1/2 tablespoons bread crumbs
  
• Vegetable oil for frying
  
• 1 lemon, cut into wedges
  
• Tartar sauce
  






Instructions



1. Beat egg lightly with whisk. Add mayonnaise, mustard, red pepper, Tabasco, salt, and pepper until smooth. Add crabmeat, parsley, and bread crumbs, and toss with a fork. Divide mixture into 8 equal portions about 2 to 2 1/2 inches in diameter. Wrap in wax paper for 30 minutes. Chill. Deep fry crab cakes, four at a time, until golden brown. Drain on paper towels. Arrange crab cake with lemon wedges and serve with Tartar sauce.