Poor Man's Crab Cakes - Cowboy Kent Rollins
Servings 10 crab cakes
Ingredients
Seafood seasoning
- ¾ tablespoon Kent Rollins’ Original Seasoning or all-purpose seasoning of your suiting
- 2 teaspoon smoked paprika
- 2 teaspoons white pepper
- 2 teaspoons ground mustard
- 2 teaspoon crushed red pepper flakes
- 1 teaspoon ground ginger
- 5 bay leaves crushed
- ½ teaspoon nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
Crab Cakes
- 8 ounce can white crab meat Chicken of the Sea brand preferred, partially drained
- ½ to ¾ cup Italian bread crumbs
- 2 tablespoons dried parsley flakes
- ¼ cup chopped green onions
- ¼ cup dijon mustard
- ¼ cup mayonnaise
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 1 ½ tablespoons Seafood Seasoning or store-bought seasoning such as Old Bay
- Oil for frying
- Ketchup, tartar or cocktail sauce for serving optional
Instructions
- In a small bowl, whisk together the Seafood Seasoning ingredients. Omit this step if using Old Bay or similar.
- In a medium bowl, combine the crab meat, bread crumbs, parsley flakes, and green onion.
- In a separate bowl, whisk together the mustard, mayonnaise, egg, Worcestershire sauce, and 1 ½ tablespoons of the Seafood Seasoning blend or Old Bay.
- Add the egg mixture to the crab mixture and mix well. Add more breadcrumbs if the mixture is too wet.
- In a cast iron skillet, add about 1 inch of oil and preheat to 350 degrees F.
- Dip out about ¼ cup of the crab mixture and form into a patty with your hands. If the mixture is too wet to handle, add a few more breadcrumbs. Cook for about 3 to 4 minutes, per side, or until a rich golden brown. Place on a wire rack to cool slightly. Serve warm with sauce, if desired.
