Wednesday, September 1, 2010
Cassandra's Favorite Recipe for Maryland Crab Cakes
This is my favorite - moist and flavorful. Many cooks use French's yellow mustard and dry breadcrumbs, but I love the flavor of the Coleman's dry mustard and the use of day-old bread crumbles to make a truly great crab cake!
2 slices bread, crusts removed and crumbled
2 tablespoons mayonnaise
2 teaspoons OLD BAY® Seasoning
2 teaspoons fresh chopped parsley
1 teaspoon Coleman’s Dry Mustard
2 teaspoons Worcestershire sauce
1 egg, beaten
1 pound lump crabmeat
1. Carefully remove any cartilage or shell from crabmeat.
2. In a bowl, mix bread, mayonnaise, OLD BAY, parsley, mustard, Worcestershire sauce, and egg in large bowl until well blended. Gently stir in crabmeat.
3. Shape into 4 patties.
4. Broil 10 minutes without turning or sauté both sides in a frying pan in butter or canola oil until golden brown on both sides. Sprinkle with additional OLD BAY, if desired.
Serve with Worcestershire sauce or fresh lemon wedges and white wine or beer. Enjoy!
Love this poem about crab cakes!