STONE HARBOR CRAB CAKES1 large egg
3 TBS Mayo
1 tsp Dijon Mustard
1 TBSP lemon juice
1/2 tsp salt
1/4 tsp ground red pepper
2 TBSP fresh parsley-chopped
1 lb. (or 3 cans, 6 ounces each) LUMP crab (it's pricey but worth it)
1/2 cup Progresso bread crumbs
4 TBS butter
Whisk first 7 ingredients together. Add crab and bread crumbs. Mix well. Line a cookie sheet with wax paper. Shape crab mixture into 4 or 6 patties (I use an ice cream scoop). Pat lightly with more bread crumbs. Refrigerate 1 hour.
Melt butter on medium high heat. Add crab cakes and cook until lightly browned, about 4 minutes per side.
Serve with
Red Pepper Sauce.
I have a GREAT recipe for Lobster Thermidor too, if you like lobster. It's great for impressing dinner guests.
