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Judy's Crab Cakes
- 1 pound fresh picked backfin crab meat
- 6 oz. breadcrumbs
- 1 egg
- 1/4 cup finely chopped green pepper
- 2 tablespoons finely minced onion
- 2 tablespoons finely minced onion
- 1 teaspoon Old Bay Seafood seasoning
- 2 tablespoons butter
In a bowl, beat egg slightly. Add remaining ingredients except butter and mix gently and thoroughly. Shape into cakes.
Melt 2 tablespoons butter in non-stick fry pan. Over medium heat, fry cakes until golden brown in each side.
Serves 4. |