- For 6 Servings:
- 1 lb. fresh lump crabmeat, drained and flaked
- 3/4 seasoned, dry breadcrumbs
- 1 egg, beaten
- 1/4 mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried parsley flakes
- vegetable oil
- lemon wedges (optional)
Combine crabmeat and breadcrumbs in large bowl; set aside. Combine egg and next 6 ingredients. Add egg mixture to crabmeat mixture, stirring gently to combine; shape into 6 patties. Fry patties in hot oil (360°) until golden brown, turning once. Drain on paper towels. Garnish with lemon wedges, if desired.
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