Crab Cakes


Category: seafood

Servings: 4


1 egg
1/2 cup mayonnaise
1 T parsley
1 tsp. dry mustard
1/2 tsp. Old Bay seasoning
1/2 tsp baking powder
1 tsp Worcestershire sauce
1 slice white bread without crust crumbled fine
1 lb. back fin crabmeat
1 pinch of white pepper


Combine all ingredients except bread and crab in a bowl and mix. Fold in crab meat and bread crumbs softly, and form into cakes. Saute in vegetable shortening or butter. Makes 4 cakes. Options: You can substitute canned lump crab meat.

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