1 lb.
1
1 - 2 tsp.
1/2 tsp.
2 Tbs.
1/4 cup
1/3 cup
2 oz.
1-1/2 tsp |
Jumbo Lump Crabmeat (drained & free of shells)
Egg, well beaten
Parsley, freshly chopped
Dry Yellow Mustard
Mayonnaise
Saltines, crumbled
Ritz Crackers, crumbled
Salted Butter, melted
Five Star® Rockport Bay Seasoning
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Directions (Makes 6 - 7):
1. Place Ritz crackers, saltines and parsley in large mixing bowl. Blend in melted butter.
2. Mix in mayonnaise, egg, dry mustartd and Rockport Bay seasoning to make a paste.
3. Fold in half the crabmeat mixing well to break up the lumps. Fold the remainder into mix using larger lumps of crabmeat and place in refrigerator. Chill.
4. Heat 1 Tbsp. of olive oil on medium heat in a non-stick sauté pan.
5. Form crab mix into patties by hand and drop into pre-heated sauté pan.
6. Cook until outer edges are golden brown.
7. Fihish in pre-heated 350°F oven for 3 - 5 minutes.
8. Serve with Remoulade Crab Sauce (see following recipe).
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