Deep Fried Crab Cakes

Deep fried crab cakes served with Dijon crab cake sauce. Crabmeat mixed with mayonnaise, egg, parsley, seafood seasoning and bread crumbs. Cakes are depp fried in hot oil unitl crispy golden brown and served with lime wedges.

Ingredients -

1 tablespoon Mayonnaise
1/4 teaspoon Sea Salt
1 Large Egg
1/4 teaspoon Seafood Seasoning
1/4 teaspoon Dried Parsley Flakes
1 tablespoon Baking Powder
2 tablespoons Whole Milk
2 slices of dry White Bread
1 pound Crab Meat
Oil for deep frying

Preparation:

1. In a small bowl, combine mayonnaise, sea salt, egg, poultry seasoning, baking powder, and dried parsley flakes.

2. Moisten bread with milk. Add to mayonnaise mixture.

3. Check crab for shells.

4. Gently fold in crabmeat.

5. Shape into equal size crab cakes. Refrigerate for at least 30 minutes.

6. Preheat deep fryer to 350 F.

7. Deep fry crab cakes until golden brown.

Variations and Recipe Ideas:

Serve with lime wedges.

Cooking Tip

Dijon Crab Cake Sauce

Sauté 1 minced small shallot, and 1 minced clove garlic, in 1 tablespoon vegetable oil, until shallot is translucent. Add 1/2 ounce white wine to deglaze pan, reduce for 15-30 seconds. Add 2 tablespoons Dijon mustard, and pinch of kosher salt,; bring to boil. Remove from heat. Add 1 tablespoon butter and stir gently.