1 pound cooked crab meat, picked through for shells and cartilage
3/4 cup bread crumbs
2 shallots, finely chopped
1/4 cup milk
3 tablespoons mayonnaise
2 tablespoons finely chopped fresh parsley
1 teaspoon Chesapeake Bay seasoning
1/4 teaspoon ground white pepper
3 tablespoons all-purpose flour
1 tablespoon butter
In a large bowl, combine the crab meat, bread crumbs, shallots, milk, mayonnaise, parsley, Chesapeake Bay seasoning, and pepper. With moistened hands, form into 8 small round cakes; cover with plastic wrap and refrigerate 1 hour.
Place the flour on a sheet of wax paper; lightly coat each cake on both sides.
In a large nonstick skillet, melt the butter. Cook the crab cakes until golden brown and crispy, 4-5 minutes on each side.
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