Senator Mikulski's favorite crab cakes - WSFA.com: News Weather and Sports for Montgomery, AL.

Senator Mikulski's favorite crab cakes

Source: USA.gov-Recipes from Famous Americans

1 lb. jumbo lump or backfin crab meat
2 slices white bread
1 tbsp. mayonnaise (light or regular)
1 tbsp. Dijon mustard
2 tsp. Old Bay or Wye River seasonings
1 tbsp. snipped parsley (optional)
1 egg (or substitute for special diets)
Tartar sauce or cocktail sauce

  1. Beat the egg in a bowl.
  2. Trim the crusts from the bread and break the slices into small pieces.
  3. Add these pieces to the egg.
  4. Mix in the mayonnaise, Dijon mustard, Chesapeake seasoning and parsley, and beat well.
  5. Place the crabmeat in a bowl and pour the egg mixture over the top.
  6. Gently toss or fold the ingredients together, taking care not to break up the lumps of crabmeat.
  7. Form the cakes by hand into patties about 3 inches around and 3/4-inch thick.
  8. Shape should be like a cookie, not like a meatball or golf ball.
  9. Place the cakes in the refrigerator for at least 45 minutes before cooking. This is very important so the cakes don't fall apart.

Broil the Crab Cakes:

  1. Slip them under a preheated broiler until nicely browned, turning to cook evenly, about 4 to 5 minutes on each side.

Or saute:

  1. Heat a small amount of butter or olive oil in a skillet and saute the cakes, turning several times, until golden brown or about 8 minutes total cooking time.


Note: Serve at once with tartar sauce, mustard, or cocktail sauce on the side.

Serves 6 people

*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.
  • Mark Leslie RecipesMore>>

  • Leslie Bailey's “A Top of the Morning Breakfast For St. Paddy's Day!”

    Leslie Bailey's “A Top of the Morning Breakfast For St. Paddy's Day!”

    Wednesday, March 12 2014 2:03 PM EDT2014-03-12 18:03:49 GMT
    Wsfa recipe for wed march 22,2014 "A Top of the Morning Breakfast for St. Paddy's Day!" 1 container of Bisquick pancake mix cooked bacon strips green food coloring butter softened powdered sugar Directions: MakeMore >>

    WSFA 12 News Alabama Live recipe for Wednesday March 22,2014. "A Top of the Morning Breakfast for St. Paddy's Day!"More >>

  • Mark Leslie's Quick Pickled Vegetable Platter

    Mark Leslie's Quick Pickled Vegetable Platter

    Friday, May 31 2013 3:31 PM EDT2013-05-31 19:31:06 GMT
    Making pickles doesn't mean having to pull out the dill and canning gear to spend a day over a hot stove. With a little notice ahead, I use salt and vinegar to quickly pickle vegetables from my gardenMore >>
    Making pickles doesn't mean having to pull out the dill and canning gear to spend a day over a hot stove. With a little notice ahead, I use salt and vinegar to quickly pickle vegetables from my gardenMore >>
  • Mark Leslie's "Old School BLT"

    Mark Leslie's "Old School BLT"

    Friday, May 24 2013 3:47 PM EDT2013-05-24 19:47:32 GMT
    Before the microwave, turkey bacon, pre-sliced loaf bread and store-bought mayo, the wholesome BLT had more character. A staple for a simple and refreshing meal on a hot summer's day, my twist on thisMore >>
    Before the microwave, turkey bacon, pre-sliced loaf bread and store-bought mayo, the wholesome BLT had more character. A staple for a simple and refreshing meal on a hot summer's day, my twist on this American favorite...More >>
Powered by WorldNow