Sam Miller's Famous Crab Cakes

 
  1 pound jumbo lump crabmeat
1 egg, beaten
1 cup Duke’s Mayonnaise
1 Tablespoon fresh chopped parsley
2 Tablespoons olive oil
2 teaspoons Worcestershire Sauce
1/4 teaspoon salt
1/4 cup Dijon Mustard
1/4 teaspoon dry mustard
1/4 teaspoon white pepper
1/4  teaspoon Old Bay Spice
  1. Drain crabmeat and place in a bowl.
  2. Remove shells, being careful not to break up the lumps.
  3. In a separate bowl, mix together all other ingredients.
  4. Fold egg mixture gently into crab without breaking up the lumps. Refrigerate mixture for 1 hour.
  5. Form mixture into 8 cakes, approximately 2 1/2 inches wide and 3/4 inch thick.
  6. Place crabcakes on a baking sheet that has been brushed llighlty with olive oil. Cakes should be refrigerated until ready to broil and serve.
  
     


To serve:

  1. Broil crabcakes for
    10-12 minutes or
    until golden brown.
  2. Serve 2 cakes per person.
  3. Garnish with lemon wedge and sprig of parsley.


© 2008 Cline Enterprises of Richmond, Richmond, VA, All Rights Reserved
"...the best crab cakes in richmond..."