Tammy's Georgia Crab Cakes, Old Fashioned Southern Cooking

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Georgia Crab Cakes– Cook Like Mama Did – Collard Valley Cooks
These are THE BEST Crab Cakes because they cook up flakey and delicious. There is no soggy or pasty middle like to find when you cut into many crab cakes. Ours has just enough spice that you can still taste the sweetness of the crab and oh that fresh lemon juice! I know you will enjoy these delicious crab cakes as much as our family does.
This recipe is printable on our website here: https://collardvalleycooks.com/print-...
16 OZ CRAB MEAT (CHOPPED)
2 TBSP. LEMON JUICE (FRESH)
1/3 CUP MAYONNAISE
1/4 CUP MINCED ONION OR SHALLOTS
2 EGGS 1/2 TSP. SALT
1/2 TSP. PEPPER
1 TSP. SOUL FOOD SEASONING
2 TSP. YELLOW MUSTARD
1 TBSP. SALAD BLEND (LIGHTHOUSE) OR
1 TBSP. FRESH CHOPPED PARSLEY
1/2 CUP SELF-RISING FLOUR.
1 1/2 CUPS BREADCRUMBS (FRESH)

Tammy's delicious Salmon Pattie video: https://youtu.be/ZMWxCoZZ3qM
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Crab Cakes
16 OZ CRAB MEAT (CHOPPED)
2 TBSP. LEMON JUICE (FRESH)
1/3 CUP MAYONNAISE
1/4 CUP MINCED ONION OR SHALLOTS
2 EGGS 1/2 TSP. SALT
1/2 TSP. PEPPER
1 TSP. SOUL FOOD SEASONING
2 TSP. YELLOW MUSTARD
1 TBSP. SALAD BLEND (LIGHTHOUSE) OR
1 TBSP. FRESH CHOPPED PARSLEY
1/2 CUP SELF-RISING FLOUR.
1 1/2 CUPS BREADCRUMBS (FRESH)
Mix the above Ingredients:
Fry in hot skillet in about ¼” canola oil. These are delicate. Pack them together when forming cakes. Flip them only once and be careful. Cook 3 minutes per side. (or until golden brown)

Make sure oil is hot before adding batter. Place a small piece in and when it starts to sizzle well then start adding cakes to fry. Fry on medium heat.

16 oz. can serve 8, half recipe for serving 4 people.