Delicious Chesapeake Bay Crab Cakes Recipe - Cooking Index
Delicious Chesapeake Bay Crab Cakes Recipe - Cooking Index
| 1 lb | 454g / 16oz | Crabmeat |
| 1 teaspoon | 5ml | Salt - or to taste |
| 1 | Black pepper, freshly ground - or to taste | |
| 2 | White bread - grated | |
| 1 | Egg - beaten | |
| 1 | Onion - minced | |
| 2 tablespoons | 30ml | Fresh parsley - minced |
| 1 1/4 teaspoons | 6.3ml | Prepared mustard |
| 5 teaspoons | 25ml | Mayonnaise |
| 1 teaspoon | 5ml | Worcestershire sauce |
Place crabmeat in large bowl. Mix ingredients with a fork in order given. Form into 10 crab cakes. For best results, place in refrigerator for at least 1 hour. Saute in butter until golden brown on both sides.
This recipe yields 10 crab cakes.
Source:
BALTIMORE SYMPHONY ORCHESTRA'S COOKBOOK - As printed in the 11-28-1990 issue - The Springfield Union-News
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