NEW ORLEANS STYLE CRAB CAKES

INGREDIENTS
Zataran's Crab Cake Mix
12 - 16 oz. crab meat
1/4 cup mayonnaise
1/2 cup of warm water

COOKING DIRECTIONS

Blend thoroughly Zataran's Crab Cake Mix with crab meat, mayonnaise and warm water. Allow to rest 30 minutes in the refrigerator. Form crab cake mixture into 10-12 patties. Fry in 1/4 inch preheated oil (350°F) until golden brown, about 2 minutes on each side.

CRAB CAKES

INGREDIENTS

1 lb. crab meat
1 egg, beaten
1/2 cup Saltines, crushed
1/3 cup fresh parsley, minced
2 tablespoons mayonnaise
1/2 teaspoon paprika or Old Bay seasoning
cayenne pepper or Morton's Hot Salt
onion powder for sprinkling
butter or olive oil for frying


COOKING DIRECTIONS

Remove any shell from crab. In a medium bowl, toss together crushed Saltine cracker crumbs, egg, parsley and mayonnaise until moistened, but do not over mix. Add salt and pepper.

Form into five or six cakes, 1/2 to 3/4 inches thick. Place in refrigerator on cookie sheet for at least one hour so they will set up. Sprinkle lightly with cayenne or Morton's Hot Salt and onion powder.

In a heavy skillet, fry crab cakes in butter (or olive oil), turning once until both sides are nicely browned (about 10 minutes).