I have tried hundreds of crab cakes before. I have come to the conclusion that using the best quality lump crab meat and keeping it simple is best. Most recipes have all the crap like onions, green peppers, mustard, worchestershire sauce, pomentos and such. I also see that most recipes have bread crumbs, cracker meal, dried bread, or crushed saltines to hold it together. I am a firm believer that putting too much stuff in a crab cake ruins it and you don’t have to use a filler to hold them together. If you buy quality lump crab meat and keep it simple and don’t pack it real tight, you will see that my recipe for crab cakes is the greatest. This is one recipe that the measurements don’t have to be exact. It all depends on how many crab cakes you are making. Remember when preparing crab cakes …. Keep It Simple !!
Ingredients:1 pound of quality lump crab meat 2 eggs using the whites only. Throw away the yolks 1 tablespoon parsley 2 tablespoons old bay seasoning 1/2 cup mayonnaise Directions: In mixing bowl combine crab meat, egg whites, parsley, old bay and mayonnaise. Lightly pack into patties that looks like a baseball. Place on cookie sheet and put under broiler set on low for approximately 15 minutes. You need to watch until they become golden brown. After they are golden brown, change oven from broiler to bake at 350 drgrees. Melt butter in pan or microwave and pour over cakes. Finish by baking for 10 minutes. Transfer to serving as a sandwich with lettuce and tomato or have them by the way they are. Enjoy the signature dish of Maryland, CHEERS !!!