| Yield | 6 to 8 cakes |
Maryland blue crab recipes often include mayonnaise and Old Bay seasoning. But my mother, who invented this recipe, does not approve of such additions.
| 1 | large egg | |
| ~ | Crumbs from 2 slices of toasted white bread | |
| 1½ | Tbsp. olive oil | |
| 1 | Tbsp. melted butter | |
| ¼ | cup chopped onion, lightly sautéed | |
| ¼ | tsp. salt | |
| ¼ | tsp. pepper | |
| 1 | tsp. Worcestershire sauce | |
| ~ | Hot sauce to taste (optional) | |
| 2 | cups blue crab meat, picked over and shells discarded |
Culinate editor’s note: You can replace the cooked crab meat with other fatty fish, such as canned salmon.
Crazy for crabs? Read Jes Burns’ account of preparing South Carolina crabs.
This content is from the Jes Burns collection.
| | Here’s the beefCooking meat on a gas-fired grillA beef expert offers eight tips for cooking the perfect steak on Memorial Day — or any day. |
The Produce DiariesMorelsPleasure in the hunt | Dinner Guest BlogA quiche lessonThe crux is the crust |
FeaturesFabulous favasA green herald of summer | Dinner Guest BlogWabi-sabi cookeryCooking is a constant history lesson |
There are no comments on this item
Add a comment
Unrated