Chesapeake Bay Crab Cakes

Ingredients

1 pound jumbo lump, lump or backfin crab meat
1 tablespoon Gulden's mustard
1 egg, beaten
1/4 cup fine, unseasoned bread crumbs (or about 8 plain saltine crackers, crushed)
1 teaspoon fresh parsley, chopped fine (or ½ tsp. dried flakes)
1 teaspoon Old Bay seasoning

Preparation

1
In a large bowl, mix everything except the crabmeat.
2
When well combined, fold in the crab carefully, so you don't break it up.
3
Cover. Place in refrigerator for an hour to chill.
4
When ready to cook, form the mixture into 6 to 8 cakes (like making hamburger patties).
5
Place on a greased cookie sheet or baking tray, and bake at 450-degrees F until golden brown.
6
Or broil them: place the tray under it and broil for about 10 minutes until golden (cooking time will depend on the size of your cakes and your broiler/oven, so keep a careful eye on the crabcakes while cooking).
7
Serve with a squeeze of fresh lemon juice, or either cocktail or tartar sauce.

Tools

 



About

Easy, quick & authentic Maryland style crab cakes - that allow the flavor of the crab to shine through.

Yield:

6 to 8

Added:

March 9, 2010

Creator:

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