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Yields 6 crabcakes
Ingredients:
- 1/2 cup breadcrumbs
- 3 tablespoons mayonnaise
- 2 teaspoons Creole or Dijon mustard
- 1 tablespoon Worcestershire
- 1 tablespoon green onion, minced
- 1 egg, lightly beaten
- 2 teaspoons Bad Byron’s Jubilee® Seafood Seasoning
- Dash Tabasco®
- Dash lemon juice
- 1 pound lump crabmeat
- Flour and butter as needed
Directions:
Mix well all ingredients except crabmeat, flour and butter
Gently fold in crabmeat and mix well. Mold into patties a little larger than golf ball size
Flatten and dust lightly on each side with flour
Sauté on medium heat until golden brown on each side (approximately 5
minutes per side)
