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    Crab Cakes


    Source of Recipe


    LaTonia McIlwain

    List of Ingredients




    1 egg, well beaten
    2 Tablespoons mayonnaise
    1 Tablespoons prepared mustard
    1 Tablespoons butter, melted
    1 teaspoon fresh chopped parsley
    1/2 teaspoon dry mustard
    1/2 teaspoon Old Bay
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1 pound claw crabmeat (drained/flaked)
    1 1/2 cups pork rind crumbs
    Vegetable oil

    Recipe



    Combine egg, mayonnaise, prepared mustard, butter, parsley, dry mustard, seafood seasoning, salt, and pepper in a large bowl; blend well. Gently fold in crabmeat. Shape mixture into 8 patties; roll each in pork rind crumbs.

    Fry in deep, hot oil (350°F) until crab cakes are brown and float to the top.

    Drain on paper towels. Transfer crab cakes to a warm serving platter. Serve immediately.

    Makes 4 servings. 2 carbs per crab cake.

 

 

 

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