Saturday, March 16, 2013
Linda's Delaware Shore Crab Cakes
Last week, Ruth and I traveled to Delaware to visit with Ruth’s friend, Linda Brooks, and her husband Bill. Along with some terrific Eastern Shore hospitality, we were treated to some of Linda’s delicious crab cakes. I thought I made a pretty good crab cake, but Linda’s are better, hands down! She was gracious enough to share her recipe and I made them at home this week. Try them and you won’t be disappointed!
1 lb lump crab meat, picked gently to remove shells
1 tsp Old Bay Seasoning
¼ tsp salt
1 Tbs prepared mustard
1 Tbs (rounded) mayonnaise
2 pieces of white bread, crust removed and moistened with milk
Mix together all the ingredients except the crab. Gently fold in the crab meat, divide and form into 4-6 cakes and place them on a parchment lined cookie sheet. Refrigerate for 1 to 2 hours. Dot with butter before broiling. If frying the cakes, roll in cracker crumbs first.