Fran's Cambridge Crab Cakes Recipe
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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
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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 @ 350º for 20 minutes until golden. DO NOT OVER BAKE! Serve with Henry's tartar sauce and lemon wedges. |
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Number Of
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Number Of
Servings:6 |
Preparation
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Preparation
Time:50 minutes |
Personal
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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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