Susan’s Crab Cakes
By Susan Mason
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Ingredients
- 1/2 cup mayonnaise
- 2 tablespoons dijon mustard
- 2 teaspoons seafood seasoning
- 1/8 teaspoon cayenne pepper
- 1 dash Worcestershire sauce
- 1 finely chopped red bell pepper
- 2 white and green parts, finely chopped green onions
- 2 large egg yolks
- 2 lb jumbo lump crabmeat
- 6 cups fresh breadcrumbs
- for frying vegetable oil
Directions
Mix together the mayonnaise, mustard, seafood seasoning, cayenne, Worcestershire sauce, bell peppers, green onions and egg yolks. Gently stir in the crabmeat. Put the breadcrumbs on a cookie sheet. Mold the crab cake with one hand and pat the cake with bread crumbs using the other hand. Form into 10 crab cakes, 3 inches wide and 1/2-inch thick. Each cake will need 3/4 cup bread crumbs.
Heat 4 cups of oil in a 12-inch skillet over medium-high heat. Add a single layer of crab cakes and fry in the oil, turning 3 or 4 times until crispy on outside, about 5 minutes on each side. Drain on paper towels. Repeat with the remaining crab cakes. Serve hot.
