SOUTHERN STYLE CRAB CAKES

Southern Style Crab Cakes image

Provided by Vannessa Vazquez

Categories Seafood

Time 25m

Number Of Ingredients 21

1/4 c butter
1 small onion, minced
4 large egg yolks
2 tsp coleman's dry mustard
8 slice white bread (crusts trimmed, flattened, and finely diced)
1/4 tsp cayenne pepper
2 tsp old bay seasoning
1/2 c mayonnaise
2 Tbsp freshly chopped parsley
3 dash(es) tabasco sauce
2 Tbsp worcestershire sauce
1 tsp fresh lemon juice
1 tsp salt
1/2 tsp white pepper (black pepper works also)
3 lb 3 pounds jumbo lump crabmeat picked clean
FOR THE BREADING:
2 eggs, beaten
1 c milk
1 c all-purpose flour
1 c freah bread crumbs
**PEANUT OIL IS RECOMMENDED FOR DEEP FRYING.

Steps:

1. Heat butter in a small sauté pan and cook onion until transparent. Set aside.
2. In a large bowl, combine onion, egg yolks and mustard. Stir in bread, cayenne pepper, Old Bay seasoning, mayonnaise, parsley, Tabasco sauce, Worcestershire sauce, lemon juice, salt and pepper.
3. Gently fold in the crab meat being careful not to break up the lumps. Form into 3 ounce cakes.
4. Preheat deep fryer to 350 degrees.
5. In a small bowl, combine beaten eggs and milk.
6. Dip crab cakes in flour and then using a slotted spoon dip in the egg wash. Sprinkle with fresh bread crumbs, coating well.
7. Deep-fry 5 minutes or until golden brown.