Modern Twist on Classic Crab Cakes
Ingredients:
– 2 slices of crustless dried bread
– 1 tablespoon of milk
– 1 tablespoon of mayonnaise
– 1 tablespoon of Worcestershire sauce
– 1 tablespoon of chopped fresh parsley
– 1 tablespoon of baking powder
– 1 teaspoon of Old Bay Seasoning
– 1/4 teaspoon of salt
– 1 egg, lightly beaten
– 1 pound of lump crabmeat
– Vegetable oil for frying
Directions:
1. In a large bowl, tear the dried bread into small pieces and moisten with milk.
2. Add mayonnaise, Worcestershire sauce, parsley, baking powder, Old Bay seasoning, salt, beaten egg, and lump crabmeat. Gently mix until well combined.
3. Shape the mixture into 4 patties and refrigerate for 30 minutes to help them hold their shape while cooking.
4. In a frying pan, heat vegetable oil over medium-high heat until it reaches about 1/4 inch depth.
5. Carefully place the crab cakes into the hot oil and fry until golden brown on both sides, flipping every minute to ensure even cooking.
6. Once cooked through and crispy, remove the crab cakes from the oil and drain on paper towels.
7. Serve hot with your favorite dipping sauce or on a bed of greens for a modern twist. Enjoy!
