11/15/12 - Lump Crab Cakes

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Lump crabmeat 1 ¼ pounds

Mayonnaise ¾ cups

Whole egg 2 each

Whole grain mustard 3 Tablespoon

Old Bay seasoning 1/ 2 tablespoon

Salt and pepper blend 1/4 tablespoon

Chopped parsley 2 tablespoon

Lemon juice 2 teaspoons

Bread crumbs ½ cup

Mix mayo, egg, mustard, old bay, salt pepper, lemon juice, bread crumbs and parsley. Combine well.

Scoop into 3 ounce balls and hold in refrigerator up to 2 days.

Broil to golden brown and serve with you favorite sauce and lemon.