Louisiana Crab Cakes
Category: Fish & Seafood
2 lbs. Louisiana whole lump or white-select crabmeat
1 cup seasoned breadcrumbs
1 extra-large egg, beaten well
1/2 cup real mayonnaise
2 Tbsp. parsley, chopped
2 Tbsp. celery, minced
4 Tbsp. green onions, sliced
1/2 tsp. salt
1/2 tsp. Frank Davis Seafood Seasoning
1/2 tsp. white pepper
1 Tbsp. Worcestershire sauce
1/2 Tbsp. Dijon mustard
1/2 tsp. dry mustard
Margarine and butter for frying (equal amounts)
Place the crab meat into a deep glass bowl, pick through it gently, and carefully remove all of shell fragments you find. In a second bowl, uniformly mix together the breadcrumbs, the egg, the mayonnaise, the parsley, the celery, the green onions, and all of the seasonings (salt, white pepper, seafood seasoning, Worcestershire, Dijon, and dry mustard).
Add the crab meat to the breadcrumb mixture and gently fold everything to a stuffing consistency. If the texture appears to be too dry, add a little more mayonnaise. Chill the mix for about 2 hours unless you allow the mix to bind otherwise the cakes will fall apart in the pan.
Shape the mix into about a dozen 3-inch crab cakes. Using just enough butter and margarine to prevent sticking, cook the cakes in a frying pan until they are toasty brown (it will take about 5 minutes on each side).
Serve them piping hot right from the skillet with tartar sauce and Louisiana Hot Sauce.