cooking, family

Chesapeake Crab Cakes

Blue crab from the Chesapeake Bay is the best! Thank you, Mom-mom, for treating us to your famously delicious Maryland crab cakes.

2dec 271

I’ve tried to make these crab cakes myself but couldn’t get them to taste like Mom-mom’s. She gave me some tips, so hopefully my next attempt will come closer to the crispy/creamy goodness of her crab cakes.

2dec 273
Mom-mom’s Crab Cakes

1 lb. crab meat (chunk and claw meat)
1 egg beaten
2 slices white bread pulled apart (no crust)
2 Tbsp mayonnaise
1 tsp mustard
Old Bay seasoning, salt & pepper to taste

Mix above ingredients. Form crab cakes by packing into 1/3 measuring cup to shape. Refrigerate cakes for one hour. Cover both sides of cakes with seasoned bread crumbs. Fry in skillet at medium heat (350 degrees). Cook slowly.  Yum! Yum!

2dec 274

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