[ Home ] [ Recipes ] [ Shirley's collected recipes ][Mom's Recipes]
Crab Cakes

Note: Crabcakes are the pride of the Chesapeake. Naturally, Senators from Virginia and
Maryland have their own! Sen. John Warner (VA) uses cream instead of mayonnaise, but keeps
measurements secret. Sen. Barbara Mikulski (MD) uses Old Bay seasonings and Dijon mustard. This recipe is a combination of different recipes, including the  State of Maryland's
"Maryland Seafood, Cookbook 2." Planter Kitchen is still experimenting with combination of
binding ingredients to get maximum stickiness to make them fluffy and not too cakey. Serve with a Seafood Sauce.

1 lb crabmeat

Saute till golden:
1/4 cp green or red pepper, finely chopped
1/2 cp red onion, finely diced

Mix herbs:
1 T flat-leaf parsley, chopped
1 t dry mustard
1/4 t white pepper
1/4 t black pepper
1/4 t cayenne pepper

Mix binding ingredients:
1 cp breadcrumbs, or more if necessary
1 egg, beaten
5 T mayonnaise
1/2 cp green onion, finely diced
1 t lemon juice
1 t Worcestershire sauce
1/2 t Tabasco

Combine herbs, binding ingredients, and sauted vegetables.
Lightly fold in crabmeat.
Form into six (6) cakes and fry in vegetable oil about 5 minutes on each side.
Serve with a Seafood Sauce of your choice.