Crab Cakes

Adapted from James Peterson’s Cooking

  • 1 lb lump crabmeat or 5 cans crabmeat
  • 6 T bread crumbs, very fine
  • 2 eggs
  • 2 t salt
  • pepper
  • 3 T fresh parsley, chopped
  • 1/2 c flour
  • 3 T butter

If you use fresh crab, pick through it and remove any cartilege.  If you have to use canned, drain well.  Peterson suggests making the bread crumbs fine enough by working them through a fine mesh strainer.  We tossed ours in a blender, which worked well.

In a bowl, whisk together eggs, pepper, and parsley until blended.  If you used fresh crab, add the salt.  If you used canned, leave it out. Add the crabmeat and bread crumbs.  Mix gently until you can form patties.  If it is too wet, add additional bread crumbs.

Form the mixture into 8 patties about 1/2 inch thick.  Dust with flour. Cook about 3 minutes on each side or until golden brown.

Melt butter in a saute pan, add the patties and cook for about 3 minutes on each side.  Serve with tartar sauce.

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