Recipe: Crab Cake Recipe for Cathy

Crab Cake Recipe

1 pound domestic Jumbo lump crab meat
3 ounces white bread crumbs
1/2 teaspoon salt (can substitute Old Bay)
1/2 teaspoon white pepper (to taste)
2 eggs
1/2 tablespoons parsley
2 ounces mayonnaise
Optional Ingredients:
1 teaspoon Worcestershire sauce
1 teaspoon Mustard

Put crab meat in bowl. Carefully check for any shells. Put bread crumbs on top of crab meat. Put seasonings, salt & pepper, on top of bread crumbs (Old Bay is optional). Add parsley. Mix eggs, mayonnaise (and optional mustard & Worcestershire sauce). Add egg mixture to crab meat. Gently work all the ingredients evenly. Be careful not to break apart lumbs. Form into crab cakes or crab balls.

Suggestions:
Mixing a batch Be careful not to break the lumps apart. The best crab meat will only have a minimum amount of shells The best tasting crab cake will contain a high amount of crab meat with a minimum of filler. This will make them expensive but it is worth it.

Serving
On a dish with lettuce, tomato, pickles as garnish, we serve on crackers, with French Fries and Maryland Tomatoes. Condiments can include Cocktail sauce, tartar sauce, mustard, Worcestershire sauce or Old Bay.