Home Uncategorized COPYCAT JOE’S CRAB SHACK CRAB CAKES

COPYCAT JOE’S CRAB SHACK CRAB CAKES

by Emy
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Golden brown crust with a moist seasoned center makes for a necessity all summer long.

INGREDIENTS

  • 1 lb. Crab meat
  • ⅓ C. Mayonnaise
  • 3 Egg yolks
  • 1 Tbsp. Worcestershire sauce
  • 1 tsp. Dijon mustard
  • 1 tsp. Lemon juice
  • ¼ tsp. Blackened seasoning
  • ¼ C. Chopped parsley
  • 1 ¼ C. Bread crumbs
  • Salt and pepper to taste
  • Oil for frying

INSTRUCTIONS

  • Mix together all of the ingredients for the crab cakes in a mixing bowl, and form the mixture into 8 evenly sized patties.
  • Heat an inch or so of oil in a deep sided skillet over medium high heat.
  • Add the crab cakes to the heated out, and cook for 5-8 minutes until cooked through and browned evenly on both sides.
  • Drain on a paper towel lined rack before serving.

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