Either as an entrée or on a bun as a sandwich, crabcakes are a quick and simple comfort food for almost any occasion. This recipe was adapted from the recipe on a can of Phillips crab meat, with my intent being more of a Chesapeake Bay style crabcake.
- 1/2 cup Bread crumbs, plain
- 1 Egg
- 2 tbsp Mayonnaise
- 1 tbsp Mustard, prepared yellow
- 1 tbsp Butter, melted
- 2 tsp Worcestershire sauce ("wawrsh-ter-sheer")
- 1 tsp Lemon juice
- 1 tsp Parsley flakes
- 1 tsp Old Bay seafood seasoning
- 1/2 tsp Dry mustard
- 1 lb Crab meat
- Set a skillet on a burner for medium-high heat (7/10), or an electric skillet for 325°F.
- With the exception of the crab meat, combine evrrything in a large bowl, mixing well.
- Fold in the crab meat so it's well-incorporated while not breaking larger pieces. Then form the meat into four patties.
- Add a little oil or melted butter to the skillet. Fry the patties 3 - 4 minutes on each side, making sure they don't burn. Serve on buns with lettuce, tomato and onion, or on plates as an entrée.