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1. In a medium-mixing bowl, whisk egg, mayonnaise, cayenne pepper, dry mustard, Tabasco, salt and pepper.
2. Add backfin crabmeat, fresh parsley, chopped celery and crumbled saltines. Fold mixture lightly until well combined.
3. Make 8 crab cakes of equal size, about ½” thick.
4. Wrap crab cakes in waked paper and refrigerate 1 hour.
5. Add butter to large non-stick skillet. Melt over medium high heat until sizzling.
6. Saute crab cakes 5 minutes per side until golden brown.
7. Remove crab cakes to absorbent paper, and allow drying.
8. Serve immediately.
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