Crab Cakes
If you're lucky enough to have some fresh crab left over, you'll have "leftovers" that rival your original meal with these crab cakes. You can also use leftover or canned salmon to make salmon cakes. You can also make up your own "old bay" type seasoning.
2 large eggs, beaten
2 Tbs parsley flakes
2 tsp Old Bay Seasoning
2 tsp prepared mustard
2 tsp dry mustard
2 Tbs Worcestershire sauce
2 tsp lemon juice
1 tsp salt
1/4 tsp pepper
2 pounds lump crab meat or 2 cans crab
4 tablespoons mayonnaise
4 Tbs bread crumbs
flour
Beat eggs. Add parsley flakes, Old Bay Seasoning, mustards, Worcestershire sauce, lemon juice and salt and pepper. Combine with crab meat and mayonnaise. Add just enough bread crumbs to get things to hold together. Start with 3 Tbs and see how it feels.
Shape into cakes or balls, dip or roll in flour.
Heat 2 Tbs oil and 2 Tbs butter in a frying pan. Cook crab cakes till browned on each side. Add more oil and butter if necessary.
NOTE: You can make your own substitute for Old Bay Seasoning.
