Ingredients
3 lbs jumbo lump crabmeat
1 fl oz Worcestershire sauce
1 tbsp. kosher salt
1 tbsp ground Coleman’s mustard
2 tbsp. minced Italian parsley
1 ea shallot, minced
.25 cup mayonnaise
10 oz. cracker meal
.5 fl oz lemon juice
Instructions
- mix everything except crab and cracker meal in a large bowl
- gently fold in crab careful not to break up the lumps
- gently fold in the cracker meal till evenly distributed and cakes just hold together
- form into 4 ounce patties
- sauté in heavy pan over medium heat with olive oil and butter mixture till nicely browned, flip and cook other side, about 4-5 minutes per side.
Mustard crème fraiche
1 cup crème fraiche
.5 cups Creole mustard
.5 tbsp. Old Bay seasoning
- mix everything together and season with salt and pepper
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