Friday night fish fry

Posted by Dana McMahan on February 23, 2008

You know it’s Lent season when the fish fry signs pop up at the churches around town. We decided to have our own little fish fry at home last night with some ingredients we had on hand, dining on easy homemade crab cakes, fried potatoes and wilted garlic spinach.

Here’s our own crab cake recipe. Adjust the seasonings to your liking. I like mine a little spicier than my husband does so I would definitely add more cayenne.

2 6-oz cans “fancy white” crab meat
1 egg, lightly beaten
1/3 cup mayonnaise
½ small onion, chopped finely
½ cup bread crumbs or panko
salt and pepper
dash cayenne red pepper
dash dried chives
¼ cup fresh chopped parsley
1 Tbsp Worcestershire Sauce

In a medium bowl, mix crab, egg and mayonnaise.

Stir in onion and breadcrumbs.

Add seasonings.

Heat enough vegetable oil to cover bottom of skillet over medium to medium-high heat.

When the oil is hot form crab mixture into four thick patties or six smaller ones.

Cooke four to five minutes on each side until golden brown.

Serve with your favorite sauce.

If you have extra crabcakes, reheat them the next day in a skillet, melt some monterey jack cheese and serve on a toasted bun with all your favorite fixings.

TAGS: Crabcakes
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Friday night fish fry

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