"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Maryland Crabcakes, by Ellen Baker, is from The Baker Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb. backfin crab meat 1 lg egg 2 T mayonnaise salt and pepper 1 T worcestershipre sauce 1/2 c. chopped fresh parsley 1 t. dry mustard 1 T fresh lemon juice 1/4 c bread crumbs 1 t. Old Bay seasoning Oil for cooking
Pick over crab meat for shell and cartilage and set aside. In a large bowl, mix together all of the ingredients except the oil. Carefully fold in the crab meat, trying not to break up pieces. Form into patties. Heat the oil in a skillet. Fry the crab cakes for 2 to 3 minutes on each side or until golden brown.
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