Lauras Crab Cakes Recipes

Steps:

• Mix egg, Worcestershire sauce, mayonnaise, parsley, seafood seasoning, baking powder, and salt together with your hands in a large mixing bowl. Tear bread into tiny bits; add to the egg mixture. Gently fold in crabmeat; form into 4 cakes and arrange onto a lined baking sheet.
• Refrigerate at least 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake crab cakes until heated through and lightly browned, about 30 minutes.

Steps:

• Finely chop all vegetables. Add to oiled pain celery, onions, peppers sautee for about 15 min. Add chives and scallions. Add mushrooms, parsley and garlic. Sautee for about 15 min longer. Add white wine, worcester sauce, salt, pepper and mustard. When fully cooked (2 more min), remove from heat and add bread crums and cheese. Add egg. Mix well. Add lump crab meat. Combine well, but do not crush too much of the crab meat. Refrigerate, or form right away into 3 inch diameter patties and fry in oil and butter for 5-7 min on each side on med-low heat until golden brown. Serve with the lemon dill sauce. Lemon Dill Sauce: Mix mayonaise first, then add remaining ingredients.