1-cup crabmeat drained (reserve broth)
1 small onion minced
1 egg beaten
½ cup breadcrumbs
¼ cup fine diced red pepper (or hot pepper of your preference)
1 tablespoon dried parsley
2 teaspoons seafood seasoning
Small amount milk or cream as needed
2 cups seasoned breadcrumbs
¼ cup light oil for frying
In a medium bowl fold together breadcrumbs, beaten egg, crab broth, onions, peppers, herbs and seasoning to form a medium paste (add a small amount of milk or cream as necessary to form a nice paste) fold in crab meat and chill for a short time.
Heat a heave skillet or grill to medium
Have oil ready
Place seasoned breadcrumbs in a shallow pan to for breading
Remove crab mixture from fridge. With a portion scoop or spoon place walnut size portions in breadcrumbs 6 or 8 at a time. Roll each gently in breadcrumbs.
Poor a small amount of oil on the hot grill and place the breaded crab cakes on hot grill press gently till nicely flattened but not a crape and cook/fry for three to five minuets or till golden brown and turn over and cook for three to five more minuets. Or till done.
Drain on absorbent paper in a warm oven as you cook your next batch.
Garnish with your own homemade tarter sauce.