Crab Shack Crab Cakes

• 2/3 cup mayonnaise
• 5 egg yolks
• 2 teaspoons lemon juice
• 2 tablespoons Worcestershire sauce
• 2 teaspoons Dijon mustard
• 2 teaspoons black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon blackening seasoning
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup crushed, chopped parsley
• 2 1/2 cups breadcrumbs
• 2 lbs crabmeat.

DIRECTIONS:

• Mix together, egg yolks, Worcestershire, mayonnaise, mustard, lemon juice, pepper, salt, blackening seasoning, breadcrumbs, red pepper flakes, parsley. 
• Gently add crabmeat.
• into 6 evenly sized patties, form the mixture. 
• Heat an inch of oil in a deep-sided skillet over medium heat.
• Add some flour to the crab cakes, and cook for 5-8 minutes until cooked through and browned evenly on both sides.

Tips and tricks:

• These are the side dishes Joe’s serve with it, we have signature fish entrees, famous steam pots, fried shrimps and creative cocktails. 
• Flour will prevent the crab cakes from falling apart. 
• Also don’t add too much flour cause it would make the crab cakes tough.