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Thomas Point Crab Cakes
- ¼ cup chopped celery
- ¼ 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 and 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 cooking oil in a large heavy skillet over moderately high heat. Brown the crab cakes 3 to 4 minutes on each side. Drain well on paper towel.
Serves 4 to 6.