Crab Cake Recipe

• 1 lb. jumbo lump of backfin crab meat
• 2 slices white bread
• 1 Tbsp. mayonnaise (regular or light)
• 2 tsp. Old Bay or Wye River seasoning
• 1 Tbsp. snipped parsley (optional)
• 1 egg or egg substitute (for special diets)
• 1 Tbsp. Dijon mustard
• tartar sauce or cocktail sauce

1. Beat the egg in a bowl.
2. Trim the crusts from the bread and break the slices into small pieces.
3. Add these pieces to the egg. Mix in the mayonnaise, Dijon mustard, Chesapeake seasoning and parsley; beat well.
4. Place the crab meat in a bowl and pour the egg mixture over the top.
5. Gently toss or fold the ingredients together, taking care not to break up the lumps of crab meat.
6. Form the cakes by hand into patties, about 3-inches around and 3/4-inch thick.
7. The shape should be like a cookie, not like a meatball or golf ball.
8. Place the cakes in the refrigerator for at least 45 minutes before cooking.

jumbo lump, white bread, mayonnaise, parsley, egg, mustard, tartar sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=129455 (may not work)