Chesapeake Bay Crab Cakes Recipe

  American Seafood

1 large egg
4 saltine crackers, crushed
1 1/2 teaspoons dried parsley flakes
3/4 teaspoon Old Bay seasoning
1/2 teaspoon Worcestershire sauce
3 or 4 drops of hot sauce
3 tablespoons mayonnaise or salad dressing
1 lb. lump crabmeat, drained
3 tablespoons mayonnaise or salad dressing
1/2 teaspoon Old Bay seasoning

Tartar Sauce
1 cup mayonnaise or salad dressing
1 teaspoon Dijon mustard
1 1/2 tablespoons finely chopped fresh parsley
1 1/2 tablespoons chopped capers
1 hard-cooked egg, finely chopped
1 tablespoon sweet pickle relish
1 tablespoon chopped fresh chives

Combine first 8 ingredients; stir in crabmeat. Shape into 6 (3-inch) patties. Place on a lightly grease baking sheet. Combine 3 tablespoons mayonnaise and 1/2 teaspoon Old Bay seasoning; spread evenly on crab cakes. Sprinkle with paprika. Bake at 350 d. for 20 minutes or until lightly golden. (Do not overbake) Serve with Tartar Sauce. Yield: 6 crabcakes.

For Tartar Sauce: Combine all ingredients; cover and chill. Yield: 1 cup.

Chesapeake Bay Crab Cakes

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