Print Maryland crab and seafood recipes from
Virginia Batter Crab Cakes
  • 1 heel of bread
  • 1 pound backfin crab meat
  • 2 tablespoons butter, melted
  • 1 tablespoon minced fresh parsley
  • 2 eggs, slightly beaten
  • 2 teaspoons mayonnaise
  • 2 teaspoons mustard
  • flour
  • fat or oil for frying
  • lemon wedges as garnish
Break bread into crab meat and toss lightly. Mix other ingredients and lightly fold into crab mixture. Shape into patties with a fork and spoon. Place on floured platter and dust tops with flour. Brown quickly on each side in small amount of fat or oil. Cover and steam cook for 3 minutes. Drain on paper towel. Serves 6.
Among crustaceans, brave and bold--that succulent (crab) meat, oh so sweet, is worth its weight in gold.
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