"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Crab Cakes Recipe

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

Madeline Roos
Added: Saturday, July 4, 2009


1 lb lump crabmeat
4 scallions, minced
1 T fresh parsley
1 1/2 t Old Bay seasoning
2 T dry bread crumbs
1/4 c mayonnaise
salt & pepper
1 large egg
1/4 c flour
1/4 c vegetable oil

1. Gently mix crab meat, scallions, parsley, Old Bay, breadcrumbs and Mayonnaise in medium bowl, be careful not to break up crab lumps. season with salt and pepper to taste. Carefully fold in egg with rubber spatula until mixture just clings together.
2. Divide crab mixture into 4 portions and shape a fat round cake, about 3" across and 1 1/2" high. Arrange on baking sheet lined with waxed paper; cover with plastic wrap and chill 30 minutes. (Can refrigerate up to 24 hours.)
3. Put flour on plate and lightly dredge crab cake. Heat oil in large skillet until hot but not smoking. Gently lay chilled crab cakes in skillet; pan fry until outsides are crisp and browned, 4 to 5 minutes per side. Serve hot with Remoulade sauce

Remoulade Sauce

1/2 c mayonnaise
1/2 t capers, rinsed and drained
1/2 t Dijon mustard
1 garlic clove, chopped coarse
1 1/2 t sweet pickle relish
1 t hot sauce
1 t fresh lemon juice
1 t minced fresh parsley
salt & pepper to taste

Place in blender or food processor and puree.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
15 minutes plus chilling
Personal Notes:
Personal Notes:
Can also shape into 10 small cakes for smaller servings.




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