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Senator Barb's “Rock N Roll” Crab Cakes




Source of Recipe


Senator Barb Mikulski


List of Ingredients




1 lb. jumbo lump or backfin crab meat
2 slices white bread
1 tbsp. mayonnaise (light for the late crowd)
1 tbsp. Dijon mustard
2 tsp. Old Bay or Wye River seasonings
1 tbsp. snipped parsley
1 egg
tartar sauce or cocktail sauce

Recipe



Beat the egg in a bowl. Trim the crusts from the bread. Break the slices into small pieces and add these to the egg. Mix in the mayonnaise, Dijon mustard, Chesapeake seasoning and parsley. Beat well. Very well.

Place the crabmeat in a bowl and pour the egg mixture over the top. Gently toss or fold the ingredients together, while not to breaking up the lumps of crabmeat. You must take good care of your crabmeat, a Maryland staple.

Form the cakes by hand into patties about 3 inches around and 3/4-inch thick. Your crab cake shape is very important - like a cookie and not like a meatball, golf ball and certainly bocce ball. Place the cakes in the refrigerator for at least 45 minutes before cooking, a very important method of making sure the cakes don't fall apart.

Broil the Crab Cakes:
Slip them under a preheated broiler until nicely browned, turning to cook evenly, about 4 to 5 minutes on each side.

Or saute:
Heat a small amount of butter or olive oil in a skillet and saute the cakes, turning several times, until golden brown or about 8 minutes total cooking time.

Serve at once with tartar sauce, mustard, or cocktail sauce on the side.

Serves 6 people. Or one very hungry person.