Crab cakes are always serve as a appetizers section of fancy sea food restaurants There is a variety of crab meat would work like Blue Crab, Snow Crab , Stone Crab Jumbo Lump, Lump, Backfin, Claw. They are so easy to make any one can do it.
In a bowl whisk together egg mayo Dijon mustard Worcestershire , hot sauce, lemon juice, olive oil, seasoning slat black pepper, red chili flacks .
In another small bowl stir together crab meat, bread crumbs, parsley ,and butter, fold this mixture in mayo mixture, cover and refrigerate for at least 1 hour.
Now shape crab mixture into 6 cakes each about ½ cup and placed on the prepared greases dish cover and refrigerate for at least 15 minutes.
Now preheat a nonstick pan to a medium heat and coat with oil and heat until oil shimmering, add crab cake and cook until golden brown , 3 to 5 minutes per side. Serve with Tartar sauce and lemon.
You can freeze the uncooked crab cake for up to 3 months.
Always buy fresh and frozen meat rather than canned.
