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Chesapeake Bay Crab Cakes
Ingredients:
2 lb. jumbo lump crab meat
2 oz. fresh bread crumbs
1 egg
1 Tbs.Dijon mustard
1/2 Tbs. Worcestershire sauce
Salt and pepper
2 lb. jumbo lump crab meat
2 oz. fresh bread crumbs
1 egg
1 Tbs.Dijon mustard
1/2 Tbs. Worcestershire sauce
Salt and pepper
Directions:
Remove any shell from the crab meat. Mix crab and crumbs thoroughly.
In separate bowl, mix the egg, mustard and Worcestershire sauce, then add to the crab-bread crumb mixture. Add salt and pepper to taste. Form into round cakes and place in refrigerator until ready to use. The mixture should make eight 4 oz. crab cakes.
Lightly flour both sides of the crab cakes and place in a hot, oiled sauce pan. Cook over high heat until browned on 1 side, 5-6 minutes. Turn the cakes over and place them in a preheated oven (4OO) until cooked thoroughly, about 7 to 9 minutes. Remove from oven. Place crab cakes on a plate and top with lightly browned butter and lemon.
Remove any shell from the crab meat. Mix crab and crumbs thoroughly.
In separate bowl, mix the egg, mustard and Worcestershire sauce, then add to the crab-bread crumb mixture. Add salt and pepper to taste. Form into round cakes and place in refrigerator until ready to use. The mixture should make eight 4 oz. crab cakes.
Lightly flour both sides of the crab cakes and place in a hot, oiled sauce pan. Cook over high heat until browned on 1 side, 5-6 minutes. Turn the cakes over and place them in a preheated oven (4OO) until cooked thoroughly, about 7 to 9 minutes. Remove from oven. Place crab cakes on a plate and top with lightly browned butter and lemon.