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Yardley's Crab Cakes
  • 1 pound jumbo lump crab meat
  • 1 egg
  • 2 slices bread
  • 1 tablespoon chopped parsley
  • 1 tablespoon prepared mustard
  • 1 teaspoon Worcestershire sauce
  • salt and pepper
  • bacon fat for frying
Pull inside of bread into small pieces, soak well in beaten egg with mustard and seasonings; add crab meat (try not to break it). Form into cakes and cook until brown in very hot bacon fat. Makes 6 big cakes. Serves 3.
Just a walk out on a rickety pier, then sit by the window and order a beer, then order a crab cake--Yardley, I'm sure appreciates this simple pleasure.
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