Print Maryland crab and seafood recipes from
Agnes Scofield's N.E. Patriots Crabcakes
  • 1/2 red bell pepper, finely chopped
  • 1/2 green bell pepper, finely chopped
  • 1 lb. lump crab mead carefully picked over for cartilage and shell
  • 1/4 to 1/2 cup Japanese Panko bread crumbs plus extra for coating
  • 2 eggs. yolks and whites separated
  • 3 Tbsp Butter
  • 1/4 cup light oil like Canola or Safflower
Saute bell peppers in butter until they are soft, and let cool. Spread crab in a wide bowl and sprinkle with the bell peppers, add beaten egg yolks and begin to mix in Panko crubs with a VERY LIGHT TOUCH. In a separate bowl beat egg whites until very stiff. Meanwhile begin heating oil in a big skillet and add butter. Using your hands, gently fold egg whites into crab mixture, and then form 1/8 cup of the mixture into a ball between the palms of your hands, pat very gently into Panko crumbs, flattening the balls into small disks. After the butter stops bubbling saute the cakes about two minutes a side until browned on each side. Serve on dressed greens with wasabi mayonaise and a few teaspoons Balsamic reduction drizzled across the plate. Serves four as a substantial first course, or, with good bread and sliced avocado this will do for a main course.
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