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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Crab/Shrimp Cakes, Baltimore Style Recipe

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This recipe for Crab/Shrimp Cakes, Baltimore Style is from The Matthews Family Cookbook, 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:  
2 large eggs, beaten
1/2 cup celery, finely chopped
1 cup saltine crackers, crushed
3 Tbsps mayonnaise
1 Tbsp dijon
1 tsp old bay seasoning
1/4 tsp hot pepper flakes
2 tsps worcestershire sauce
2 Tbsps parsley, chopped
1/2 cup scallions, chopped
1/2 tsp salt
1/4 tsp pepper
1 lb crab or 1 lb shrimp, ground
1/2 cup bread crumbs
1/4 cup vegetable oil
Directions:
Directions:
In a mixing bowl combine first twelve ingredients and blend well.
Add the crab or shrimp meat and fold in without breaking.
Divide the mixture into twelve portions.
Shape like burgers.
Dredge them in bread crumbs.
Chill in the fridge for one hour.
Fry crab cakes in the vegetable oil over medium heat for 2-3 minutes per side.
Serve on a bed of arugula with lemon wedges.
Can also bake at 425º for 20 mins. (No need to chill first)

Serve with Sriracha Mayonaise.

 

 

 

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