Makes approximately 8 large crab cakes
We recommend serving this with a Remoulade Sauce and you can find that recipe HERE
In medium size bowl sift through crab meat for shells, set aside.
Melt butter in skillet over medium heat. Add chopped onion, minced garlic, and Everglades Fish and Chicken. Onion should be translucent but not brown, approximately 4-5 minutes. After cooking place in small bowl and set aside to cool.
In medium size bowl combine egg, mayo, parsley, lemon juice, and mustard. Once onion garlic mixture is cooled add to liquid mixture. Gently stir in lump crabmeat and Everglades Pre-Seasoned Breader.
Form into shapes, cover and chill for 20-30 minutes. I recommend placing parchment paper on a cookie sheet, it makes them much easier to remove. I recommend using a round cookie cutter to make the crab cakes the same size. Just place the cookie cutter on the paper, fill with two spoonfuls of crab cake mix and press into the shape. Then I just remove the cutter. If needed, you can chill overnight and cook the next day.
When ready to cook crab cakes start heating 2-3 tablespoons of oil in large skillet on medium - high heat. When oil is hot (NOT smoking) fry crab cakes for approximately 4-5 minutes on each side. Try not to move them around too much when you are cooking them, they tend to fall apart very easily if you mess with them too much.
If needed while cooking the crab cakes add more oil. I recommend cooking the crab cakes in small batches.
Serve immediately and enjoy!
We recommend that you serve it with a remoulade sauce that you can find the recipe for HERE