| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Baltimore |
Seafood |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Chopped fresh parsley |
| 1 |
ts |
Dry mustard |
| 1 |
ts |
Worcestershire sauce -or- |
| 1 |
ds |
Tabasco |
| 2 |
|
Eggs; beaten |
| 2 |
tb |
Mayonnaise |
| 1 |
lb |
Cooked crab; flaked or broken up |
| 1 |
c |
Fresh bread crumbs -or- unsalted cracker crumbs |
|
|
Salt & pepper to taste |
|
|
Flour for dredging |
INSTRUCTIONS
SERVES 4
Baltimore has some wonderful crab houses, and crab cakes are a basic part
of the menu. This recipe works well for year-round eating, since crab cakes
can be made even with frozen crab. Please do not overcook these rascals!
Mix the parsley, dry mustard, Worcestershire or Tabasco, eggs, and
mayonnaise together. Add the crab and crumbs, and season with salt and
pepper to taste. Simply taste it and go from there!
Divide the mixture into 8 cakes and dredge in flour. These can be
deep-fried at 375° to 380° for 2 to 3 minutes, or until golden brown.
Or you may pan-fry them on both sides in a bit of butter. I prefer the
butter-fried cakes.
I serve these with salad. A big salad. Period! You might try some Sweet
Potato French Fries (see recipe). That would have tickled the early
Baltimore folks.
NOTE: Fresh bread crumbs are made by removing the crusts from fresh bread
and placing the bread in your food processor. Chop quickly and use the
crumbs immediately. They are not to be dry.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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