Try this melt-in-your-mouth seafood classic, courtesy of Mary Willis of Spartanburg.
Photo by Karen Wiesner
SERVES 2
1 egg, beaten
3/4 cup breadcrumbs
1/4 cup mayonnaise
1 teaspoon grated onion
3/4 teaspoon fresh parsley, minced
1/2 teaspoon Worcestershire sauce
1/8 teaspoon ground mustard
Dash hot pepper sauce
Dash black pepper
1 6-ounce can crabmeat, drained, flaked and cartilage removed
1 tablespoon olive oil
Mustard sauce
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon Dijon mustard
1/2 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
In a small bowl, combine the first 9 ingredients. Fold in crabmeat. Refrigerate for 30 minutes. Shape into 4 patties. Heat olive oil in a medium skillet over medium-low heat, and fry patties on one side for 3–4 minutes or until browned. Carefully flip and fry the other side for an additional 3–4 minutes or until browned. To make the mustard sauce, stir together mayonnaise, sour cream, mustard, lemon juice and Worcestershire sauce in a small bowl. Cover and refrigerate until ready to use. Serve crab cakes warm with mustard sauce.
MARY WILLIS, SPARTANBURG