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Joe's Crab Cakes
  • 1 pound jumbo lump crab meat
  • 2 slices fresh bread, crusts removed
  • 1 egg
  • 1 tablespoon prepared mustard
  • 2 tablespoons mayonnaise
  • 1 teaspoon Worcestershire sauce
  • dash hot sauce
  • 1 tablespoon minced fresh parsley
  • oil for frying
Cut bread into small cubes. Combine with other ingredients and form into cakes about 2 inches in diameter. Place on cookie sheet in refrigerator until firm. In 1/2 inch of oil, fry in heavy skillet until golden brown. Turn and brown other side. Yields about 10 cakes.
Washington, D.C. fire fighter Joe O'Neil, "Chief of the Kitchen" says the main thing about cooking for firemen is cooking enough. So, you may as well double this recipe and, like any good cook, make enough to be held over.
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