- 2/3 cup mayonnaise
- 5 egg yolks
- 2 teaspoons lemon juice
- 2 tablespoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 2 teaspoons black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon blackening seasoning
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup crushed, chopped parsley
- 2 1/2 cups breadcrumbs
- 2 lbs crabmeat.
DIRECTIONS:
- Mix together, egg yolks, Worcestershire, mayonnaise, mustard, lemon juice, pepper, salt, blackening seasoning, breadcrumbs, red pepper flakes, parsley.
- Gently add crabmeat.
- into 6 evenly sized patties, form the mixture.
- Heat an inch of oil in a deep-sided skillet over medium heat.
- Add some flour to the crab cakes, and cook for 5-8 minutes until cooked through and browned evenly on both sides.
Tips and tricks:
- These are the side dishes Joe’s serve with it, we have signature fish entrees, famous steam pots, fried shrimps and creative cocktails.
- Flour will prevent the crab cakes from falling apart.
- Also don’t add too much flour cause it would make the crab cakes tough.
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