Senator Mikulski's favorite crab cakes
Source: USA.gov-Recipes from Famous Americans
1 lb. jumbo lump or backfin crab meat
2 slices white bread
1 tbsp. mayonnaise (light or regular)
1 tbsp. Dijon mustard
2 tsp. Old Bay or Wye River seasonings
1 tbsp. snipped parsley (optional)
1 egg (or substitute for special diets)
Tartar sauce or cocktail sauce
- Beat the egg in a bowl.
- Trim the crusts from the bread and break the slices into small pieces.
- Add these pieces to the egg.
- Mix in the mayonnaise, Dijon mustard, Chesapeake seasoning and parsley, and beat well.
- Place the crabmeat in a bowl and pour the egg mixture over the top.
- Gently toss or fold the ingredients together, taking care not to break up the lumps of crabmeat.
- Form the cakes by hand into patties about 3 inches around and 3/4-inch thick.
- Shape should be like a cookie, not like a meatball or golf ball.
- Place the cakes in the refrigerator for at least 45 minutes before cooking. This is very important so 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.
- 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.
Note: Serve at once with tartar sauce, mustard, or cocktail sauce on the side.
Serves 6 people