 |
 |
| (540) 763-2323 |
| Click here to be added to our weekly email list |
| Recipes |
 |
| Chesapeake Bay Crab Cakes Submitted by Casey Loranger 1 egg 2 tablespoons mayonnaise 1 teaspoon dry mustard dash Tabasco sauce 1 pound back fin crabmeat, fresh not pasteurized 8-10 Hy-Top or Ritz crackers to make 1/4 cup cracker crumbs 1/2 teaspoon ground black pepper 1-2 teaspoons Old Bay seasoning 2 teaspoons Worcestershire sauce Olive Oil or butter for pan frying Paprika 2 teaspoons butter To make cracker crumbs, place the eight to ten Hy-Top crackers in a plastic sandwich bag and roll into fine crumbs with a heavy wooden rolling pin. In a small bowl, mix egg, mayo, dry mustard, pepper, Old Bay, Worcestershire and Tabasco until frothy. Place the crabmeat in a medium bowl and pout the lizuid mixture over top. Sprinkle on the cracker crumbs. Gently toss together taking care not to break up the lumps of crab meat. Form into four crab cakes and dust each side with the paprika. Melt butter in a skillet and brown cakes approximately 3 to 5 minutes on each side. ENJOY! |
 |
 |
|
|
|
|
|
|
|
|
|
|
 |