Chesapeake Crab Cakes
A variation on an old favorite
Serves: 4
Ingredients
1 egg, well beaten
2 tbsp. mayonnaise
1 tbsp. prepared mustard
1 tbsp. butter or margarine, melted
1 tsp. fresh chopped parsley
1/2 tsp. dry mustard
1/2 tsp. seafood seasoning (Old Bay is a good one)
1/2 tsp. salt
1/4 tsp. pepper
1 pound claw crab meat, drained and flaked
1 1/2 cups soft bread crumbs
Vegetable oil
Tartar sauce
Method
- Combine egg, mayonnaise, prepared mustard, butter, parsley, dry mustard, seafood seasoning, salt, and pepper in a large bowl; blend well. Gently fold in crabmeat.
- Shape mixture into 8 patties; roll each in bread crumbs. Fry in deep, hot oil (350 F.) until crab cakes are brown and float to the top.
- Drain on paper towels. Transfer crab cakes to a warm serving platter. Serve immediately with tartar sauce.
