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CRAB CAKES PREMIUM
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PrintINGREDIENTS
- 1/2 lb. Backfin Crab Meat
- 1 lb. Jumbo Lump Crab Meat
- 1/4 cup chopped parsley
- 3/4 cup Ritz crackers, crushed
- 1 large egg
- 3/4 tsp. Worcestershire sauce
- 3/4 tsp. lemon juice
- 3/4 tsp. seafood seasoning
- 3/4 tsp. Dijon mustard
- 1/2 cup mayonnaise
DIRECTIONS
Combine the egg, Worcestershire sauce, lemon juice, seafood seasoning, Dijon mustard, and mayonnaise in a bowl.
Place the crab meat, parsley, and Ritz crackers into a separate bowl.
Mix very lightly to combine.
Add the wet ingredients to the crab mixture and combine lightly.
Portion into 5-ounce cakes and broil, bake, or pan fry until browned on both sides.
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