Crab Cakes | Sharon Raasch – Imperial, Neb. |

Crab Cakes | Sharon Raasch – Imperial, Neb.

2 slices day-old bread, cut into quarter-inch cubes
1 egg, lightly beaten
1 tbsp. dried parsley flakes
1 tbsp. lemon juice
1 tbsp. salad dressing
2 tsp. Worcestershire sauce
1 tsp. ground mustard
1/2 tsp. pepper
3 cans crabmeat, drained, flaked and cartilage removed
2 tbsp. vegetable oil

In a large bowl, combine the first eight ingredients; mix well.
Add crab and mix gently.
Form mixture into eight balls; flatten slightly.
In a large nonstick skillet, cook the crab cakes in oil for 4 to 5 minutes on each side until well browned.

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Happy Thanksgiving


I have been rather preoccupied lately and haven’t been writing my editor’s note. So, for those who have called and emailed to make sure I’m still on this Earth, I’m still here.

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