Description
This Crab Cake recipe is the true Crab Cake with no fillers and no heavy spices, all crab meat. This recipe has been in my family for generations.
Ingredients
- 3 tablespoons pancake mix
- 1 tablespoon prepared yellow mustard
- 3 tablespoons mayonnaise, or to taste
- 1 egg, beaten
- 1 tablespoon chopped fresh parsley
- 1 pound cooked crabmeat, flaked
- 3 cups vegetable oil for frying
Instructions
- In a medium bowl
- stir together the pancake mix
- mustard
- mayonnaise
- egg and parsley until well blended. Fold in the crabmeat. Form into 3 inch patties.
- Heat the oil in a large skillet over medium to medium-high heat. There should be enough oil to reach half way up the sides of the crab cakes. When the oil is hot
- carefully place the patties in the pan. Fry until golden brown on each side
- about 8 minutes per side. If patties are browning too fast
- reduce the heat. Drain on paper towels
- and serve immediately.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4