Ingredients:
1 lb. Fresh Jumbo Lump Crabmeat (or the equivalent in other high quality crabmeat)
5 slices White bread
1 small egg or 1/2 large egg
3/4 - 1 Tbs Old Bay Spice
1/2 Tbs dry mustard
4oz. heavy cream
1 Tlbsp. mayonnaise
1 Tlbsp. Parsley flakes
Process:
De-crust and cube bread
In a bowl, combine bread and heavy cream and work until it is a loose dough.
Add egg, mayonnaise, mustard, parsley, and 1/2 of the Old Bay.
Combine thoroughly.
In a seperate bowl, clean crabmeat to bread mixture.
Add remaining Old Bay and combine.
Shape in to Cakes 1/2 inch thick X 4 inches round, or bun size for sandwiches.
Will make 4 Crab Cakes.
Saute in hot oil, or Broil till golden brown.
Chespeak Bay Crab Cakes
2 slices bread, crust removed
1 tbsp. mayonnaise
1 tbsp. Worcestershire sauce
1 tbsp. parsley flakes
1 tbsp. baking powder
1 tsp. seafood seasoning
1/4 tsp. salt
1 egg beaten
1 lb. crab meat
1/4 cup whole milk
Break bread into small pieces and moisten with milk. Add remaining ingredients; shape into cakes.
Fry or broil until golden brown.
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