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Prep Time: 12 Minutes Cook Time: 8 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Growing up near the Chesapeake Bay you learn that crabs are as valuable as gold. My mom made crab cakes every Friday in the summer months, but I like my recipe just a tad better. Don't tell mom. Ingredients:
1 pound crabmeat |
2 slices white bread, crusts trimmed |
1 egg, beaten |
1 tablespoon mayonnaise |
1 teaspoon dijon-style prepared mustard |
1 teaspoon worcestershire sauce |
1 tablespoon old bay seasoning tm |
2 tablespoons butter |
Directions:
1. Pick the crab meat to remove any remaining pieces of shell.
2. Pick bread into small pieces and place in medium-size bowl with crabmeat. Add egg, mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning ™. Mix ingredients by hand to avoid overworking the crabmeat, you want to keep the lumps of meat as much as possible. Form into patties; this should make 6 good-size cakes.
3. Heat 2 tablespoons of butter in a skillet, then fry cakes for about 4 minutes each side or until brown crust forms on both sides of the crab cake.
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