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
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.