Louisiana Crab Cakes Feb 26, 2003 13:05:48 GMT -6 Quote Select PostDeselect PostLink to PostMemberGive GiftBack to Top Post by April B. on Feb 26, 2003 13:05:48 GMT -6 Louisiana Crab CakesServes 4 (8 - 6 ounce cakes)1 lb. lump crabmeatDry Ingredients:1-1/2 tsp. course ground mustard seeds1 tsp. black pepper1/2 tsp. Old Bay Seasoning1/4 tsp. baking powder1/8 tsp. cayenne pepper1 cup bread crumbsWet Ingredients:1 egg (beaten)1/3 cup mayonnaise1 tbsp. horseradish1/2 tbsp. grated lemon rind1 tbsp. lemon juice1/4 cup fresh chopped parsley1/4 cup whole kernel cornPresentation:2-4 oz. Crab Cake patties2 Tortilla Chips (extreme triangle shaped)1/2 lettuce (shredded)Roasted red sweet pepper aioli streakerCombine all dry ingredients in bowl and blend well.Combine all wet ingredients in bowl (except crabmeat) and blend well.Add wet ingredients to dry ingredients and loosely blend.Add crabmeat, then gently knead all ingredients together.Shape into 8 patties 1x2 (a ramekin or cup lined with plastic wrap, may be used to form cakes).Add vegetable oil to a sauté pan on medium high heat.Sauté cakes 2-3 minutes on each side (or until golden brown) or deep fry for 2-3 minutes.Serve immediately.