Crab Cake Ingredients
1 lb. jumbo lump or backfin crab meat
2 slices white bread
1 tablespoons of mayonnaise (light or regular)
1 tablespoons of Dijon mustard
2 teaspoons of Old Bay or Wye River seasonings
1 tablespoons of snipped parsley (optional)
1 egg
Tartar sauce, mustard, or cocktail sauce
Crab Cake Preparation Instructions
Beat the egg in a bowl. Trim the crusts from the bread and break the
slices into small pieces. Add these pieces
to the egg. Mix in the mayonnaise, Dijon mustard, Chesapeake seasoning
and parsley, and beat well. Place the crabmeat in a bowl and pour the
egg mixture over the top. Gently toss or fold the ingredients together,
taking care not to break up the lumps of crabmeat. Form the cakes by
hand into patties about 3 inches around and 3/4-inch thick.
Shape should be like a cookie, not like a meatball or golf ball.
Place the cakes in the refrigerator for at least
45 minutes before cooking. This is very important so the cakes don't fall apart.
Crab Cake Cooking Instructions
These crab cakes can either be broiled or sauted in a frying pan.
BROILING INSTRUCTINS: Place them under a preheated broiler and cook
them, turning several times, until they are nicely browned on both
sides (watch closely to make sure they don't burn). FRYING INSTRUCTINS:
Heat a small amount of butter
or olive oil in a skillet and saute the crab cakes, turning several
times, until they are golden brown on both sides
(usually about 8 minutes total cooking time). SERVING INSTRUCTIONS:
Serve immediately after cooking acoompanied by tarter sauce, mustard,
cocktail sauce, or all three. Typically serves about 6 people.
See also
Free Online Recipes From the Americas
Pan American Cuisine and Recipes
Pan American Travel Guide
