Easy Crab Cakes
8 oz. Crab Classic, Flake Style
2 tbsp. mayonnaise
2 beaten eggs
1 capful Worcestershire sauce
1 capful Tabasco
1/2 yellow onion, small, diced and sautéed/caramelized
2 tsp. stemmed and finely chopped flat leaf or Italian parsley
2 cups fresh white bread crumbs reserve 1/2 cup
pinch of cayenne pepper
pinch of salt and pepper
vegetable oil – for pan frying cakes
unsalted butter – to sauté onions
kosher salt and table ground black pepper to taste
Shred crab flakes into fine pieces. Combine all ingredients. Make one small cake, roll in reserved bread crumbs and cook to check for seasonings and consistency. Adjust crab cake batch with salt and pepper and add bread crumbs if needed. Make cakes, roll in reserved bread crumbs and allow to set in refrigerator for at least 2 – 3 hours. Sauté until golden on both sides and serve.
Makes approximately 4, 2 ounce cakes.