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Thomas Point Crab Cakes
  • 1/4 cup chopped celery
  • 1/4 cup chopped onion
  • 4 tablespoons chopped green pepper
  • 2 egg yolks
  • 2 tablespoons mayonnaise
  • 1 teaspoon dry mustard
  • dash each of hot sauce, seafood seasoning
  • lemon
  • 1 pound fresh backfin crab meat
  • 3 slices chopped white bread
  • 1/3 cup cooking oil
Make sauce by mixing all ingredients except crab and bread, set aside. Mix crab and bread; fold gently into sauce and form into patties. Heat 1/3 cup cooking oil in a large heavy skillet over moderately high heat, add cakes and brown3 to 4 minutes on each side. Drain well on paper towel. Serves 4 to 6.
The chopped white bread provides an edible holder for the crab cake and one that does not flatten its flavor. Enjoy
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