Crab Cakes
1. Select Your Recipe Card Design
Printing Tips for printing this 4x6 recipe card:
Right click and select "print"
Print on card stock paper.
Ensure printer setting is set to original size/scale
If you would like to print this recipe card's background image, you will need to modify these settings in your browser:
- Chrome After selecting "Print", select "Color" and under "Options" (located under "More Settings") enable "Background colors and images".
- Firefox After selecting "Print", select "Page Setup" then enable "Print Background (colors and images)".
- Visit http://its.yale.edu/how-to/article-printing-web-page-background-colors-and-images for images showing these settings.
1
pound
Crab Meat
2
Eggs
3
Tbsp
Heavy Whipping Cream
1/2
tsp
Worcestershire Sauce
1
Tbsp
Dijon Mustard
1
Tbsp
Old Bay Seasoning
1
pinch
Cayenne Pepper
3
Tbsp
minced
Onions, Spring Or Scallions
1
dash
Black Pepper
1/4
cup
minced
Parsley
1/3
cup
Mayonnaise
2
dashes
Vinegar, Cider
1
cup
Bread Crumbs
Servings:
8
Prep Time:
30
Cooking Time:
15
- Gently combine crab meat and bread crumbs.
- In a separate bowl, whisk together all remaining ingredients until thoroughly blended.
- Gently fold crab and bread crumbs into the mixture.
- Shape into 8 patties, cover with plastic wrap, and place in refrigerator until well chilled (about an hour).
- Melt 1 tbsp butter with 1 tbsp oil and lightly saute the patties on each side until golden brown.
If available, add 1/4 cup of minced red pepper to add extra flavor and color.