"The belly rules the mind."--Spanish Proverb

Fran's Cambridge Crab Cakes Recipe

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

Contributor:  
Contributor:  
Patricia Donlon
Added: Monday, June 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
For cakes:
1 large egg
4 saltine crackers (crushed)
1 1/2 teaspoons dried parsley flakes
3/4 teaspoons Old Bay Seasoning
1/2 teaspoon Worcestershire Sauce
3-4 drops hot sauce
1/8 teaspoon ground pepper
3 Tablespoons mayonnaise
Juice from 1/2 lemon (be careful not to make mix too wet)
1 pound lump Chesapeake blue crab meat (fresh is best!)
For topping:
3 Tablespoons mayonnaise
1/2 teaspoon Old Bay Seasoning
Paprika

Directions:
Directions:
Preheat oven to 350. Combine first nine ingredients. Gently stir in crab meat. Be careful to maintain lumps. Shape into 6--3-inch patties. Place on lightly greased baking sheet. Combine remaining mayo and Old Bay. Spread over crab cakes. Sprinkle with paprika.
Bake @ 350 for 20 minutes until golden. DO NOT OVER BAKE!
Serve with Henry's tartar sauce and lemon wedges.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
50 minutes
Personal Notes:
Personal Notes:
These cakes were first found in Southern Living magazine by Fran Donlon. Knowing the FitzPatrick love for mayonnaise, she always made them for me. I brought this recipe to Chestertown in the late 90's. It was an instant hit and has continued to get rave reviews every year since then.

 

 

 

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