Crab Cakes

We inlanders have to gorge ourselves on seafood when the opportunity presents itself and so we do.  Even so, I'm not willing to sit around digging out crab meat when I could be digging in the sand (or into a good book) so we use the canned, pre-picked product.

Crab Cakes

1 # crab meat

2 eggs

1 c. crushed saltines

4 T. (1/4 c. cup) minced parsley

1 T. Dijon mustard

1 T. Worcestershire sauce

4 oz. pimento, drained

1 T. lemon juice

1/2 c. green onion, sliced

2 T. Creole seasoning

1/4 c. mayo

Combine all ingredients.  Shape into 12 cakes and chill at least 30 minutes. 

Pan fry on both sides (3-4 min. each).