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Recipe: Cape Hatteras Crab Cakes
Cape Hatteras Crab Cakes
- 16 ounces of lump or back fin crab meat
- 3 slices of bread, crust removed, and crumbled
- 2 eggs
- 1 tsp Worcestershire sauce
- 1/4 tsp cayenne pepper
- Dash of Tabasco sauce
- 1 tsp prepared mustard
- 1/2 cup real mayonnaise
- 1/4 cup fresh parsley, minced fine
- 1/3 cup onion, minced fine
To make Cape Hatteras Crab Cakes
- Combine the eggs, Worcestershire sauce, cayenne pepper, Tabasco sauce, mustard, mayonnaise, parsley and onion in bowl. Mix to combine well.
- Gently fold in the crab meat, and mix by hard trying to keep as many of the lumps of crab meat together.
- Form into 4 - 6 crab cakes and place on wax paper.
- Broil crab cakes for 5 -6 minutes per side. Watch careful so as not to burn the crab cakes.
Recipe makes 4 to 6 crab cakes depending on the size you prefer. Most crab cakes at seafood restaurant would be 6 crab cakes to the pound.
A 1/4 pound crab cake (4 to a pound) makes a nice meal for one. These crab cakes can be made smaller, such as 8 to the pound, in which case each person would be served two crab cakes.
If desired, sprinkle tops of cooked crab cakes lightly with a seafood seasoning.
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