MARYLAND-STYLE CRAB CAKES
- 1 lb Crab meat
- 1/4 c Mayonnaise
- - (preferably homemade)
- 2 tb Minced parsley
- 1/2 ts Salt
- 1/2 c Soft bread crumbs
- 2 lg Eggs- beaten
- 8 tb Butter
- GENTLY BLEND ALL INGREDIENTS, except the butter.
- Shape into 8-10 crab cakes and refrigerate 30 minutes.
- Melt butter in a large skillet and saute crab cakes until golden brown on all sides, 5-7 minutes.
- Serve with lemon wedges or an appropriate sauce.
This page is made by Pascal Meijer