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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Pierpoint Maryland Crab Cakes Recipe

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This recipe for Pierpoint Maryland Crab Cakes is from The Ledbetter Family Cookbook, 5th Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crab Cakes:
1 pound jumbo Lump Crab meat
1 pound of Sweet Crab Claw meat
30 Ritz Crackers, crushed into crumbs
2 Tablespoons Dijon Mustard
1 Tablespoon Worcestershire Sauce
2 teaspoons Parsley
1 cup Mayonnaise
Juice from 1/2 Lemon
1 teaspoon Dry Mustard
2 Eggs
1 Tablespoon Old Bay Seasoning
1 Tablespoon Salted Butter, melted

Sauce:
1/3 cup Small Capers
1/3 cup Roasted Peppers, diced fine
1 teaspoon Lemon Juice
Directions:
Directions:
Clean crabmeat and set aside. Combine all of the remaining crab cake ingredients in the order listed, and mix thoroughly. Add crab meat and gently fold in so as not to break the lumps. Divide into 8 crab cakes, and either broil in a shallow baking dish with a small amount of water for about 10 minutes, or saute in vegetable oil until golden brown on all sides.

Sauce:
Chop capers and peppers, and mix well in a bowl with lemon. Serve with crab cakes.
Personal Notes:
Personal Notes:
Gary and I attended Christmas Dinner at the Vice-President's Residence in 1998. The mini-Maryland crab cakes were amazing.

 

 

 

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