Adrienne Zimmer's Crab Cakes
Dinner, Pescetarian, Seafood
Ingredients
2/3 cup mayonnaise
2 tbsp. dijon mustard
2 tbsp. Worcestershire sauce
2 tsp. lemon juice
1/4 cup minced fresh parsley
1/2 cup minced green onions
1 1/4 tsp. cayenne
3/4 tsp. salt
2 lbs. lump crab meat drained with shells removed (Culinary Research, Super Lump)
1 1/2 cups bread crumbs
Lemon wedges
Directions
Serve this with Remoulade
Mix together first 8 ingredients.
Add the crab meat and make sure there is no shell.
Add 1/2 cup bread crumbs. Mix carefully, not to break up the crab until just combined.
Form into 16 3-inch cakes. Coat each one in the bread crumbs.
Refrigerate on plate for 1 hour or more.
Spray the cookie sheet with Pam, place the crab cakes, and cook on broil for 4 minutes on each side until golden.