2 Servings 20 min Cook
4 Tbsp Bread Crumbs
2 Tbsp Parsley
1 Tbsp chopped Chives
2 Tbsp Mayonnaise-Like Dressing
2 Slice (1/8 of fruit) Lemons
1/2 Tsp Pepper
2 Large Egg
16 Oz Blue Crab
2 Tbsp Butter
3 Tsp Vegetable Oil
PREPARATION: Beat egg.
Cut lemon into several wedges.
Tear bread into small pieces into a bowl with crab.
Add mayonnaise, Worcestershire sauce, 2 Tbsp egg (discard remainder), and a pinch of salt.
Mix together gently but thoroughly, then form into 4 patties (about 3 inches in diameter).
Heat butter in a 12-inch heavy skillet over medium heat until foam subsides, then cook crab cakes, turning once, until golden brown, about 6 minutes total.
Serve with: french fries and/or baby greens tossed with lemon vinaigrette.
