"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Crab Cakes Recipe

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This recipe for Crab Cakes, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shirley McQueen
Added: Wednesday, March 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
I lb crab meat (lump or special), remove shells
2 T of mayonnaise
1/4 c of soy sauce
2 eggs
1 c of breadcrumbs
Old Bay seasoning lightly
Mix wet ingredients into crab meat, create balls or
patties
Bake in oven for 20 minutes - 400 degrees or can be pan fried until browned on both sides

This makes approximately 8 patties

Directions:
Directions:
Mix the eggs with bread crumbs, mayo, and soy sauce
Pour wet mixture into the crab meat, and form balls or cakes/patties.
Cook for approximately 20 minutes to ensure that it
is done thoroughly.

Number Of Servings:
Number Of Servings:
8 patties
Preparation Time:
Preparation Time:
20 - 25 minutes
Personal Notes:
Personal Notes:
If you enjoy crab cakes, this is a simple recipe that
always good. Always select fresh crab meat from a reputable seafood market - and watch the dates.
Crab cakes are best when they are made with lump, or special. Claw meat only will result in extremely salty patties.

 

 

 

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