Makes 6 crab cakes.
The Campana Family Basil Aioli sauce found in our recipes
goes well with this dish.
INGREDIENTS
1 extra large egg, beaten
1 Tablespoon mayonnaise
1/4 teaspoon curry powder
3-4 drops Hot Pepper Sauce
1 teaspoon Worcestershire sauce
1 Tablespoon lemon juice
1 Tablespoon Old Bay Seasoning
1/8 teaspoon Cayenne Pepper
1/2 teaspoon Paprika
1 Tteaspoon Campana’s Italian Mustard
1 Tablespoon lemon pepper seasoning
1 lb. lump crabmeat
5 Tablespoons bread crumbs
5 Tablespoons olive oil
DIRECTIONS
Combine egg, mayonnaise, Campana’s Italian Mustard, seasonings.
Add crabmeat and enough breadcrumbs to absorb excess moisture (it's important not to add too much). Stir carefully to blend. Mixture should be firm to hold together.
Form 6 patties and place on wax-paper, uncovered, for 15 to 20 minutes to dry slightly.
Heat oil in large skillet and saute over medium heat until golden brown. Turn and brown on both sides.
Serving Information
Prep Time
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Campana Spaghetti Sauce
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