Kathy's Crab Cakes
Kathy Cohee
ingredients
- 1 egg
- 2 slices white bread
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons Old Bay or Wye River seasoning
- 1 tablespoon snipped parsley (optional)
- 1 pound jumbo lump or backfin crabmeat
- Tartar sauce, mustard, or cocktail sauce
directions
- 1
Beat the egg in a bowl. Trim crusts from the bread and break into small pieces. Add to the egg. Mix in the mayonnaise, Dijon mustard, Chesapeake seasoning, and parsley. Beat well.
- 2
Place the crabmeat in a bowl and pour the egg mixture over the top. Gently toss or fold the ingredients together, taking care not to break up the lumps of crabmeat.
- 3
Form the cakes by hand into patties about 3 inches around and 3/4-inch thick. Place the cakes in the refrigerator for at least 45 minutes before cooking. This is very important so the cakes don’t fall apart.
- 4
To broil: Slip the crab cakes under a preheated broiler until nicely browned, turning to cook evenly. To saute: Heat a small amount of butter or olive oil or a combination of the two in a skillet and saute the crab cakes, turning several times until golden brown. Serve immediately with tartar sauce, cocktail sauce, or mustard, on the side.
Source: Kathy Cohee
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