Chesapeake Cream Crab Cakes - cooking recipe

Ingredients
    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
    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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