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Pungoteague Crab Cakes
  • 4 slices bread
  • 1/2 cup olive oil
  • 1/2 teaspoon salt
  • dash of paprika
  • 1 teaspoon Worcestershire sauce
  • 1/8 teaspoon dry mustard
  • 2 eggs, separated
  • 2 tablespoons chopped fresh parsley
  • 1 pound backfin crab meat
  • 1 pound claw meat
Trim crusts from bread slices, lay slices on a flat platter and pour olive oil over them. Let stand 1 hour, and then pull apart lightly with two forks. To the small bits of bread add salt, paprika, Worcestershire sauce, dry mustard, yolks of eggs and crab meat and mix lightly with a fork. Beat egg whites until stiff and fold into crab mixture. Shape into 12 cakes. Brown in a hot frying pan just brushed with olive oil. Serves 12.
If carefully mixed, these crab cakes will be light and fluffy and of a delicate flavor. We find that the claw meat of the crab adds yet another dimension to this wonderful and tasty recipe.
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