Here it is as promised:

2 pounds of Lump Crabmeat - no backfin
1 cup of SEASONED bread crumbs
1/4 c. of parsley - fresh or dried
3 tablespoons Old Bay Seasoning
1/2 tsp black pepper
1/4 tsp paprika
3 eggs
1 cup mayo. (NOT salad dressing)
1/2 cup mustard
1/4 cup lemon juice

In a large bowl break down the crabmeat. Add all dry ingredients and mix well. Add all other ingredients except the eggs. In a separate bowl, slightly stir eggs, breaking the yolks, but not scrambling them. Add to crabmeat mixture.

Heat canola oil in a non-stick chicken fryer(or a large, deep pan) until drops of water added, pop. Using wet hands, make crabmeat mixture into balls and flatten to make the cakes. Wetting your hands will help prevent the mixture from sticking to your skin too much. Cook on medium heat on both sides until they are done. Since I make crabcakes that are six inches in diameter, this recipe will yield approximately five to six of them but you can make whatever size you like. If you make them big, reduce the heat to make sure you don't burn the cakes.

I usually serve this with spinach or broccoli and some scalloped potatoes or french fries.

Enjoy!

My mouth is watering I want me some Crab cakes damnit

Well... you could always print out that pic I sent.. of course.. you'd get plenty of fiber, but not the taste you're looking for!

quote:

Originally posted by SassySiamese:
Well... you could always print out that pic I sent.. of course.. you'd get plenty of fiber, but not the taste you're looking for!

Thanks for the recipe!

You're welcome Lorr,
I hope you enjoy it