Ingredients:
Mayonnaise
In blender, combine:
2 eggs
juice of 2 lemons
2 cups vegetable oil
Worcestershire sauce to taste
Hot sauce to taste
Saute the following in 2 Tbsp olive oil until soft:
1 cup diced yellow onions
1/2 cup diced celery
1/2 cup diced red bell peppers
1/2 cup diced yellow bell peppers
1 Tbsp minced garlic
When cool, combine with:
2 lbs. crabmeat
1 cup chopped green onions
1/2 cup parmesan oreggiano
4 Tbsp chopped parsley
3 Tbsp creole mustard
Juice of 2 lemons
Creole Seasoning to taste
1-1/2 cups plain bread crumbs
1 cup mayonnaise (from above recipe)
Sauce:
1 egg
juice of 2 lemons
3 cloves minced garlic
2 minced green onions
2 Tbsp minced parsley
cayenne pepper to taste
1 cup olive oil
Form crab mixture into patties. Dip in seasoned flour, then egg wash (2 eggs combined with 2 Tbsp water), then into seasoned bread crumbs. Chill crab cakes in refrigerator for 30 minutes. Fry in 350 degree vegetable oil in skillet for 4 minutes per side. Service with sauce or mayonnaise.
