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Recipe: Chesapeake Bay Crab Cakes
Crab Cakes
- 2 cans crab meat (preferably Maryland crab), drained and picked over to remove cartilage
- 3 tbsp butter
- 1/4 cup each diced onion and celery
- 3/4 cup cracker or dry bread crumbs
- 1/2 tsp dry mustard
- 1/2 tsp ground paprika
- 1 tsp Worcestershire sauce
- 2 tbsp chopped parsley
- 1/8 tsp of Tabasco sauce
- 1/2 cup milk
- 2 beaten eggs
To make Chesapeake Bay Crab Cakes
- Saute onion and celery in butter.
- Add bread crumbs and seasonings.
- Mix in milk, eggs, and crab. Chill.
- Shape into 2 1/2 inch cakes and brown in butter over medium-high heat.
Crab Cake variations: Shape in pyramids and bake at 350° F about 10 to 15 minutes, or until heated through and slightly browned.
Deviled crabs recipe: Convert this crab cake recipe into deviled crabs by adding more hot sauce, to taste and then put the crab cake filling into crab or other sea shells, and bake at 350° F for 15 to 20 minutes, until heated through and slightly browned.
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