Bookbinder's Crab Cakes
Ingredients:
- 1 tablespoon green pepper
- 1 tablespoon minced onions
- 1 tablespoon celery
- 1 tablespoon pimiento
- salt and pepper to taste
- 1/2 teaspoon thyme
- 1 teaspoon Worcestershire sauce
- 2 teaspoons butter
- 4 tablespoons flour
- 1 cup milk
- 1 pound jumbo lump crab meat
- 2 eggs, beaten
- bread crumbs
Preparation Instructions:
Mix vegetables and seasonings. Cook in butter on low heat for 10 minutes. Add flour and stir to blend well. Add milk and crab and mix. Chill and form into cakes, dip into egg and then into bread crumbs, and fry. Serves 6.
» Debbie recalls this recipe from growing up on the eastern shore of Maryland. Today she uses it when unexpected guests arrive, just as her Mom did. Thanks Mom!
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| Did you know? |
| "Chesapeake" is a Susquehanock word meaning "great shellfish bay." |
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| "It was absolutely scrumptious. Crabcakes for dinner on Friday, breakfast and lunch on Saturday. We were in bliss." |
| Constance C., Michigan |
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