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Chesapeake House Crab Cakes
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1 egg, well beaten
2 tablespoons mayonnaise
1 tablespoons prepared mustard
1 tablespoons butter, melted
1 teaspoon fresh chopped parsley
1/2 teaspoon dry mustard
1/2 teaspoon Old Bay
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound claw crabmeat (drained/flaked)
1-1/2 cups pork rind crumbs
Vegetable oil
Combine egg, mayonnaise, prepared mustard, butter, parsley, dry mustard, seafood seasoning, salt, and pepper in a large bowl; blend well. Gently fold in crabmeat. Shape mixture into 8 patties; roll each in pork rind crumbs.
Fry in deep, hot oil (350°F) until crab cakes are brown and float to the top. Drain on paper towels. Transfer crab cakes to a warm serving platter. Serve immediately.
Makes 4 servings. 2 carbs per crab cake.
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