Recipe: Crab Cakes

Crab Cakes
Serves 4
1 pound lump crabmeat
1 tablespoon fresh parsley, chopped
11⁄2 teaspoons Bayou Blend
2 tablespoons breadcrumbs
1⁄4 cup mayonnaise
1 large egg
1⁄4 cup all-purpose flour
1⁄4 cup Natural Grapeseed Oil
Gently mix crabmeat, parsley, bayou blend, mayonnaise,
breadcrumbs and egg in medium bowl, being careful not to break
up crab lumps. Season with salt and pepper to taste. Divide crab
mixture into 4 portions and shape into a round cake, about 3 inches.
Arrange on a plate; cover with plastic wrap and chill at least 30
minutes. (Can refrigerate up to 24 hours).
Lightly dredge crab cakes in flour. Heat oil in large non-stick
skillet over medium-high heat until hot but not smoking. Gently lay
chilled crab cakes in skillet; pan-fry until outsides are crisp and
browned, 4 to 5 minutes per side. Serve hot with dill dip, tartar
sauce or cocktail sauce.
NEW Bayou Blend — 10724
Natural Grapeseed Oil — 10229