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Crab Cakes

Stanley Dry
Number of Servings
Serves 4
1 pound lump crabmeat
1 teaspoon creole seasoning
2 tablespoons lemon juice
1 tablespoon chopped parsley
1 tablespoon chopped green onion tops
1/2 cup crushed saltines with unsalted tops
1 egg, lightly beaten.
For Frying:
1/4 cup olive oil
1/4 cup flour
1 egg, lightly beaten
1/2 cup crushed saltines with unsalted tops
Pick over crabmeat for any shell or cartilage and transfer to a mixing bowl. Add creole seasoning, lemon juice, parsley, green onion tops, egg, and crushed crackers. Mix gently with a fork, being careful not to breakup crabmeat. Form mixture into 4 cakes. In a large skillet, heat olive oil on a medium setting. When oil is hot, dredge crawfish cakes in flour, then egg, then crushed crackers. Fry until nicely browned, about 4 minutes; turn and cook on the other side until browned, about 2 minutes. Drain on absorbent paper.