Print Maryland crab and seafood recipes from
Fancy Crab Cakes
  • 1 pound backfin crab meat
  • 2 1/2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • 3 tablespoons dry white wine
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon white pepper
  • 1 scallion, finely chopped
  • parsley, finely chopped
  • green pepper strip, chopped
  • 1 egg, beaten
  • salt
Make a white sauce with butter and flour; then add milk, wine, mustard, pepper and salt. Mix with crab and other ingredients. Form into large cakes and fry until golden. Serves 4.
Crab cakes cooked are a wonderful sight, you can eat them in the morning and all through the night--never have to worry about ever getting fat, you cook a batch and try them, and that will settle that.
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