West Virginia Gal’s Crabcakes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pound Lump Crab
½ tsp Old Bay
½ tsp Salt
2 Tbsp Mayo
1 Tbsp Yellow Mustard
¼ Cup Plain Bread Crumbs
1 egg
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Directions: |
Directions:1. Pick through crabmeat to remove any cartilage. Careful not to break any lump crabmeat apart.
2. Spread out on the bottom of a mixing bowl.
3. Sprinkle the Old Bay and salt evenly over the crabmeat.
4. Add the mayo and mustard.
5. Sprinkle the bread crumbs evenly over the mixture.
6. Whisk the egg in a separate bowl until blended.
7. Pour evenly over the crab mixture.
8. Gently mix/fold together until mixed thoroughly.
9. Make into 4 equal cakes and place on foil covered cookie sheet.
Preheat and place under oven broiler, watching closely until browned! Approx 5-7 minutes. Serve with Tartar Sauce or Cocktail Sauce. |
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Number Of
Servings: |
Number Of
Servings:4 - 4 oz cakes |
Personal
Notes: |
Personal
Notes: This West Virginia Gal grew up in the DC Metro area of MD. My hubby and I moved to Mathews County VA in 1980. The area was abundant in Seafood. This recipe was adapted from the Crab Cake Recipe in the VA Hospitality’s Cookbook. That recipe is very good but I added the Old Bay and use bread crumbs instead of saltine crackers. We prefer them broiled instead of sautéed in butter! We are watching our waistlines, LOL most of the time they are expanding. All seasoning can be adjusted to your taste. Currently and since 1988 we live in South Central PA, just 4 miles from the Mason/Dixon Line and Downtown Baltimore MD.
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