By: Allfoods
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Ingredients
Serves Tool
Serves To:USMetric| 2 | Tablespoon(T) | mayonnaise | |
| 1/2 | Teaspoon(t) | mustard powder | |
| 1 | egg, lightly beaten | ||
| 1/2 | Cup(c) | dried breadcrumbs | |
| 1/2 | Cup(c) | sunflower oil, for frying | |
| 3 | Tablespoon(T) | fresh parsley, chopped | |
| 4 | spring onions, finely chopped | ||
| 1 | Dash(ds) | salt, to taste | |
| 1 | Dash(ds) | tabasco sauce | |
| 1 | Pound(lb) | canned crab meat | |
| 1 | Dash(ds) | pepper, to taste |
Preparation
Place the crab meat in a bowl and combine the mayonnaise, mustard, and egg. Season with Tabasco, salt, pepper and cayenne, to taste. Stir in the parsley, spring onions and 1/2 cup of the breadcrumbs. The mixture should be just firm enough to hold together. You may need to add some more breadcrumbs. Divide the mixture into eight portions, roll each into a ball and flatten slightly to make a thick flat disc. Spread out the crab cakes on a platter and put in the refrigerator for 30 minutes before frying. Pour the oil into a pan to a depth of about 1/4 inch. Cook the crab cakes, in two batches, until golden brown. Pat down excess oil while hot and serve.