Biloxi Mississippi Gulf Crab Cakes
spring, summer, fall, winter
- 16 oz Mississippi Gulf crabmeat (jump lump or backfin) picked for shells
- 1 each egg
- 3 slices white bread, toasted (or 3/4 cup bread crumbs)
- 1 tsp mayonnaise
- 1 tsp Dijon mustard
- 2 tsp Old Bay seasoning
- 1/4 bunch parsley, chopped
- 2 cups vegetable oil (for frying), or as needed
- 2 Tbsp tartar sauce, mustard, or cocktail sauce
- Lightly beat the egg in a medium bowl.
- Crumble the toasted bread into the bowl with the egg.
- Add the mayonnaise, Dijon mustard, Old Bay seasoning and parsley. Mix well.
- Add the crab and gently fold into the mixture, taking care not to break up the lumps of crabmeat.
- Form the cakes by hand or with an ice cream scoop into 8 mounded rounds about 3 inches in diameter and 3/4-inch thick.
- Do not pack the mixture too firmly. The cakes should be as loose as possible, yet still hold their shape.
- Place the cakes on a cookie sheet lined with wax paper.
- Cover and refrigerate for at least one hour before cooking.
- Pour 1-2 inches of oil into a heavy skillet.
- Heat the oil and fry the crab cakes, a few at a time, until golden brown (about 4 minutes on each side).
- Remove with a slotted utensil to paper towels to drain.
- Serve at once, with tartar sauce, mustard or cocktail sauce on the side.
To Broil: Slip the crab cakes under a preheated broiler until nicely browned, turning to cook evenly, about 4 to 5 minutes each side.
Serving Suggestion: Serve with lightly dressed mixed greens or sliced ripe tomatoes with pesto.