Baltimore Crab Cakes
Wendy Smith
ingredients
- 6 oz jumbo lump crab meat
- 1 slice white bread, crust off, small dice
- 1/4 teaspoon shallots, finely diced
- 1/4 cup chives, finely diced
- 1 whole egg
- 1 teaspoon mayonaise
- 1/4 teaspoon Dijon mustard
- 1/4 teaspoon lemon juice
- Salt and pepper to taste
- 2 tablespoons butter
directions
- 1
Preheat oven to 375 degrees
- 2
In a bowl, whisk one egg. Gently fold in all other ingredients, except butter. Shape crab cakes into 3 oz. patties. In a hot saute pan, melt butter. Lightly brown on both sides. Remove from saute pan. Bake for 5 minutes until done.
Source: Wendy
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