Dessert: Patti's Jumbo Lump Crab Cakes

Ingredients

2 pounds jumbo lump crabmeat
1/2 cup crumbled saltine crackers
2 tablespoons Dijon mustard
2 tablespoons fresh parsley leaves, finely chopped
1 tablespoon seafood seasoning, such as Old Bay
1 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
1/4 teaspoon seasoned salt
1 large egg
1/2 cup all-purpose flour
1/2 cup grapeseed oil

Instructions

Place the crabmeat in a large bowl and remove any visible shells or fins. Add the crackers, mustard, parsley, seafood seasoning, Worcestershire, pepper, seasoned salt and egg, and mix together. Shape the crab mixture into 8 patties and refrigerate for 1 hour. Lightly dust the crab cakes with flour on both sides. Heat the oil in a large nonstick skillet set over medium heat. Carefully place the crab cakes in the pan and fry until golden brown, 3 minutes. Flip the crab cakes over and fry on the other side until golden brown, 3 minutes. Place the crab cakes on a paper towel to absorb any excess oil, then serve.

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