Simple, but delicious crab cakes


By Lou Ann Thompson - Country Cooking



Hello! My knowledge of seafood was very limited until I met my husband. He introduced me to several seafood dishes. Not all of them I liked.

I always liked fish, but that was my extent of seafood for me. Until he introduced me to crab. Well, to be more specific, crab cakes.

We went to a little seafood restaurant in Columbus many years ago called Joe’s crab shack.

My husband said, “I bet you would like crab cakes.”

I just looked at him explaining my seafood tastes. But I thought, “why not give it a try?” I just happened to be very hungry at the time.

As it turns out, I love crab cakes! So, you know I had to start searching for a recipe that was just like the crab cakes I ate in Columbus. I tried several recipes and finally settled on tweaking a couple of them to get it as close to the taste that Joe’s crab shack had.

As I also found out, crab in the grocery store can be very expensive. I have used the “imitation crab,” and that suits us just fine. I can’t tell the difference between real crab and the imitation crab, only in prices.

For me, these crab cakes go perfectly with mashed potatoes. I really can’t explain why I always like those two together, but they seem to match up just perfectly. Not to mention, the Cole slaw on the side makes for a wonderful meal.

Crab Cakes

-1/3 cup mayonnaise

-3 egg yolks

-1 teaspoon lemon juice

-1 Tablespoon Worcestershire sauce

-1 teaspoon Dijon mustard

-1 teaspoon black pepper

-1/4 teaspoon salt

-1/4 blackened seasoning

-1/8 teaspoon crushed red pepper

-1 Tablespoon dried parsley

-1, 1/4 cups breadcrumbs

-1 lb crab meat

Directions

Mix all together and pat into patties. Roll in flour and fry in 1-inch of oil until golden brown. Turning once. Enjoy!

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By Lou Ann Thompson

Country Cooking