Monahan’s Crab Cakes
- 1 lb. Fresh Jonah crabmeat (claw and knuckle meat) or back fin lump blue crabmeat
- 2 T onions finely chopped
- 2 t Dijon mustard
- 2 t Worcestershire sauce
- 1 egg beaten
- 2 T mayonnaise
- 1/2 cup panko crumbs or bread crumbs
- Salt and pepper
- 1 t Old Bay seasoning
- Vegetable oil
In a mixing bowl combine all ingredients except oil, gently toss so you don’t break up chunks of crab. Form cakes fairly small (about 3 inches wide & 1 inch thick).
Heat about 1/8 inch of oil over med. high heat in large frying pan, you may want to use a non stick pan because these cakes are mostly crab with a small amount of binder. When oil is hot (sizzling hot but not smoking) carefully place cakes in pan leaving enough room to be able to flip them. Fry for about 4 min. until the cake is golden brown, flip and repeat.
Drain on paper towel or paper bag.
Season and serve with lemon and remoulade.