Chesapeake Bay Crab Cakes

Ingredients

• 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
• Paprika
• 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

Directions

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.

Submitted 6/13/05.
Source: Southern Living 1995 Annual Recipes
Submitted By: Tammy Fontenot
sidtam@timetrend.com
Chesapeake Bay Crab Cakes