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Sam Miller's Famous Crab Cakes
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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
- Drain crabmeat and place in a bowl.
- Remove shells, being careful not to break up the lumps.
- In a separate bowl, mix together all other ingredients.
- Fold egg mixture gently into crab without breaking up the lumps. Refrigerate mixture for 1 hour.
- Form mixture into 8 cakes, approximately 2 1/2 inches wide and 3/4 inch thick.
- Place crabcakes on a baking sheet that has been brushed llighlty with olive oil. Cakes should be refrigerated until ready to broil and serve.
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To serve:
- Broil crabcakes for
10-12 minutes or
until golden brown.
- Serve 2 cakes per person.
- Garnish with lemon wedge and sprig of parsley.
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