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CRAB CAKES




List of Ingredients



• 2 LARGE EGGSS
  
• 1/4 CUP MAYONNAISE
  
• 1/4 CUP MINCED GREEN ONIONS WITH TOPS
  
• 1/2 CUP CHOPPED FRESH PARSLEY, DIVIDED
  
• 2 TABLESPOONS LEMONJUICE
  
• 1 TEASPOON HOT PEPPER SAUCE
  
• 1 TEASPOON DRY MUSTARDD
  
• 1/2 TEASPOON SALT
  
• 1/4 TEASPOON PEPPER
  
• 1 CUP SALTINE CRACKERS CRUMBS
  
• 1 POUND LUMP CRAB MEAT, PICKED OVER
  
• 2 TABLESPOONS SWEET BUTTER DIVIDEDD
  
• 2 TABLESPOONS VEGETABLE OIL, DIVIDED
  






Instructions



1. IN A LARGE BOWL, WHISK TOGETHER THE EGGS AND MAYONNAISE. STIR IN GREN ONIONS, 1/4 CUP PARSLEY, LEMON JUICE, HOT PEPPER SAUCE, MUSTARD, SALT, PEPPER AND 1/4 OF THE CRACKER CRUMBS.
   
2. GENTLY STIR IN THE CRAB MEAT, KEEPING PIECES AS LARGE AS POSSIBLE. TASTE FOR SEASONING.
   
3. PUT REMAINING CRACKER CRUMBS IN A MEDIUM BOWL. USE A GENEROUS 2 TABLESPOONS OF CRAB MIXTURE TO SHAPE INTO PATTIES. ROLL EACH PATTY IN CRACKER CRUMBS, TURNING TO COAT BOTH SIDES.
   
4. ( YOU CAN MAKE THEM AHEAD, COVER AND CHILL PATTIES IN REFRIGERATOR).
   
5. PLACE LARGE SKILLET OVER MODERATE HEAT. HEAT HALF OF THE BUTTER AND OIL, ADD A FEW CRAB CAKES AT A TIME AND COOK UNTIL CRISPY AND DEEP GOLDEN BROWN IN COLOR, ABOUT 2 TO 3 MINUTES PER SIDE.
   
6. DRAIN ON PAPER TOWELS. ADD REMAINING BUTTER AND OIL TO PAN TO COOK REMAINING CRAB CAKES. DRAIN ON PAPER TOWELS.
   
7. PLACE ON A SERVING PLATTER AND SPRINKLE WITH REMAINING PARSLEY JUST BEFORE SERVING.
   
8. 18 CRAB CAKES.
   SOURCE: UNKNOWN
   
9. NOTE: IF YOU HAVE A FOOD PROCESSOR, YOU CAN USE IT TO MAKE THE SALTINE CRACKER CRUMBS.( THEY MUST BE FINELY GROUND)