| |
| Recipe Source |
|
Author: Bob and Robin Young Web page: www.rockinrs.com |
| |
| Recipe Type |
| Seafood |
| |
| Ingredients |
|
| 1½ lbs |
|
Chesapeake Bay crabmeat |
|
| 1 |
|
Egg, beaten |
|
| 2 T |
|
Yellow mustard |
|
| ½ c |
|
Mayonnaise |
|
| 2½ T |
|
Worcestershire sauce |
|
| ½ c |
|
Onion, diced |
|
| ½ t |
|
Pepper, fresh ground |
|
| 3 T |
|
Old Bay seasoning |
|
| 1½ c |
|
Bread crumbs, fresh |
|
|
|
| |
| 1 |
Put crabmeat in mixing bowl. Add beaten egg. Mix lightly. Add remaining ingredients in order listed and fold gently to combine. Do not over-work the mixture. |
| 2 |
Form the crab cake mixture into the desired size. Place in refrigerator for up to 8 hours to set flavors and to stiffen the cakes. |
| 3 |
Fry in skillet with vegetable oil on medium to high heat (about 1/2-inch of oil in bottom of skillet). Fry on one side until golden brown and turn over on other side to get the same. |
|
| |
| Yield: 12 Crab Cakes |
| Preparation time: 1 hour |
| Cooking time: 15 minutes |
| Ready in: 1 hour and 15 minutes |
| |
| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |