"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chesapeake Jumbo Lump Crab Cakes Recipe

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This recipe for Chesapeake Jumbo Lump Crab Cakes, by , is from Old American Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nick Baker

Category:
Category:

Ingredients:  
Ingredients:  
Wheat Bread sliced and frozen 8 slices
Jumbo Lump Crab 2 Lb
Eggs 6 ea
Melted Butter 1/2 c
Old Bay Seasoning 1 Tbsp

Sauce:
Mayonaise 1/2 c
Lemon Juice 1 Tbsp
Old Bay seasoning 2 tsp
Wocestershire 1 Tbsp

Directions:
Directions:
1. Freeze sliced bread. After frozen dice into 1/4'' dice. Place in bowl and set aside.
2. Mix eggs in mixing bowl and slowly add in hot butter.
3. Pick through crab for any remaining shells. Heat in 400 degree oven for 8 minutes.
4. Slowly fold in crab meat with eggs, butter, Old bay, diced bread and crab meat.
5. Place a 4 oz. ramekin in a hot water bath to form crab cakes.
6. Fill ramekin with crab mixture in invert onto baking sheet.
7. Chill crab cakes for one hour before cooking.
8. For sauce mix all ingredients and combine well.
9. In sautee pan with a little oil brown crab cakes on medium high heat on both sides about 4 minutes on one side while covered. Uncover and brown other side for 3 minutes uncovered.
10. Flip crab cakes onto serving plate and top with 1 Tbsp. of sauce. Serve immediately.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This is a very simple recipe that has been tried and tested for several years. The key is great fresh jumbo lump crab and being careful not to break up the lumps of crab while mixing.

 

 

 

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