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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Crab Cakes Recipe

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This recipe for Crab Cakes is from Beans and Cornbread, The Landress Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound jumbo lump crabmeat
1 egg
2 heaping Tbls. mayonnaise
1 heaping tsp. Dijon mustard
1 tsp. Old Bay
1/2 lemon, juiced
1/2 tsp. Worcestershire souce
1/2 tsp. Kosher salt
1 piece white bread (Pepperidge Farm, hearty white) pick apart into tiny pieces
1 Tbls. chopped fresh parsley. Don't use dried parsley. Just leave it out if you don't have any fresh...
Directions:
Directions:
Put crabmeat and brread in a large bowl. Mix rest of ingredients in small bowl and pour over crab and bread. Mix very lightly, leaving crab in large chunks. Put in fridge for at least an hour to chill.
Shape into patties. Heat butter and olive oil in skillet over medium heat. Fry cakes until browned, about 4 minutes on each side. Serve with remolaude sauce.
Personal Notes:
Personal Notes:
These crab cakes taste like St. George Island...

 

 

 

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