Best Crab Cake Recipe

Ingredients:
1 pound lump crabmeat
1 pound backfin crabmeat
1 pound clawmeat
1 teaspoon dry mustard
1 teaspoon cayenne pepper
1 tablespoon Worcestershire sauce
1 tablespoon chopped parsley
3 eggs beaten
1 cup mayonnaise
1/2 cup Bread crumbs
6 ounces clarified butter

Directions:

Clean crabmeat of any shells.

Mix mustard, cayenne, Worcestershire sauce, parsley and eggs with mayonnaise, fold in crabmeat. Add bread crumbs and mix.

Using a 4 oz. scoop, form cakes. Saute over medium heat in butter until brown on both sides.

Serve with corn relish, mustard, mayonnaise, tartare sauce or cocktail sauce.

Ingredients:
1 pound cooked crab, flaked
2 tablespoons chopped fresh parsley
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon Louisiana hot sauce
2 eggs, beaten
2 tablespoons mayonnaise
1/2 cup cracker crumbs
salt and pepper to taste
flour for dredging

Directions:

Mix the parsley, dry mustard, Worcestershire sauce and hot sauce, eggs, and mayonnaise together.

Add the crab and crumbs, and season with salt and pepper to taste.

Divide the mixture into 8 cakes and dredge in flour.

These can be deep fried at 375 to 380 degrees for 2-3 minutes (or until golden brown). Or you may pan fry them on both sides in butter.