How about a winning recipe for crab cakes?
1 lb. backfin crabmeat
4 T fine, dry breadcrumbs
2 T finely chopped parsley
I cup mayonnaise
I t Worcestershire Sauce
4 T red pepper, finely chopped and sautéed in 1 T butter until softened
1 T lemon juice
6 drops Tabasco, or to taste
1 ½ t Old Bay seasoning
Fold together gently crabmeat, breadcrumbs and parsley
Mix remaining ingredients in a separate bowl.
Fold gently into crabmeat mixture.
Form into 6 cakes and broil for 5 to 7 minutes on each side or until nicely browned.
(Leftovers reheat beautifully and they can be frozen)
If you prefer a fried cake, dredge them in Panko breadcrumbs and fry in a little vegetable oil and butter, finish heating in the oven! The Old Bay seasoning has some heat and you can certainly adjust that to taste.
Labels: Chesapeake Crab Cakes