Recipe courtesy of Tommy Centola, You Can't Keep New Orleans Out of the Cook
Makes 4 to 6
Pick throught crabmeat, removing pieces of shell. Set aside.
Over medium-heat, melt butter in a saucepan. Saute garlic in butter until golden brown (be careful not to burn). Add green onions and cook until soft. Add parsley and cook 1 minute. Add crabmeat to the pan and Old Bay seasoning and mix thoroughly. Add cream and breadcrumbs and mix well. The mixture should not be very wet, if so add more breadcrumbs. Allow mixture to cool then form cakes by hand making each about 2 1/2-inches. Place on a foil lined cookie sheet and refrigerate at least 2 hours.
Bake in a 350˚F oven for 10 minutes.
To deep fry: Heat fryer to 360˚F. Dip crab cake in mixture of milk and beaten egg, then cover with breadcrumbs. Cook each for 3 minutes or until golden brown.
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