Chesapeake Cream Crab Cakes - cooking recipe
Ingredients
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1 lb. crabmeat
1 egg
1/8 lb. butter, melted
2 Tbsp. lemon juice
1 Tbsp. Worcestershire sauce
2 Tbsp. chopped parsley
1/4 c. fine cracker crumbs
1 tsp. dry mustard
1 Tbsp. Old Bay seasoning
1/2 tsp. black pepper
dash of Tabasco
Preparation
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Place crabmeat in mixing bowl.
Sprinkle crabmeat with cracker crumbs and mix.
In a small bowl, combine all other ingredients; mix until frothy.
Gently fold mixture with crabmeat, taking care not to break up lumps of crabmeat.
Form into rounded mounds about 1-inch thick up to 3 inches in diameter.
Do not pack too firmly. Fry in deep fat for about 3 minutes or until golden brown. Alternately slip under preheated broiler for about 6 minutes, 3 minutes on either side.
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