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James River Crab Cakes
  • 1/2 teaspoon powdered mustard
  • 1 teaspoon water
  • 1 pound jumbo lump crab meat
  • 3 egg yolks
  • 2 tablespoons mayonnaise
  • 5 teaspoons of bread crumbs
  • 2 teaspoons lemon juice
  • dash cayenne
  • 1/8 teaspoon ground mace
  • salt to taste
  • 1 tablespoon cold water
  • flour
  • 1 tablespoon butter
  • 2 tablespoons salad oil
Mix the mustard with the water and let the mixture stand 5 minutes. Flake crab meat and remove any pieces of shell. Add the mustard, 2 of the egg yolks, mayonnaise, 5 teaspoons of bread crumbs, lemon juice, cayenne, mace and salt to taste. Mix the ingredients well. Shape the mixture into eight cakes. Chill 30 minutes. Beat the remaining egg yolk with cold water. Roll the cakes in flour, dip them into the egg yolk and then roll them in fine dry bread crumbs. Heat the butter and the oil in a skillet, add the crab cakes and brown both sides. Serves 4.
Serve with corn-on-the-cob and sliced tomato along with iced tea and a fresh sprig of mint.
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