- 1 pound crab meat
- 3 slices of bread
- 2 tablespoons mayonnaise
- 1 tablespoons chopped parsley
- 1 teaspoon Old Bay Seasoning
- 1 egg, beaten
Make crumbs from bread. Mix all ingredients together. Make cakes about 3/4 inches thick. Fry in butter over medium heat until golden. Do NOT over cook. Serve on a lettuce leaf with remoulade sauce.
Remoulade Sauce
- 1 cup mayonnaise
- 1 1/2 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 1/8 teaspoon fresh ground black pepper
- 1 teaspoon prepared horseradish
- 1 tablespoon onion, finely chopped (optional)
- 3 eggs
Blend all ingredients together in a bowl. Let stand for flavors to blend. Serve a dollap on the side of your plateor in a condiment server.
Variations: add 1 teaspoons Old Bay Seasoning or add 1 teaspoon hot sauce or 2 tablespoons dill weed.
