Friday, May 7, 2010

Crab Cakes with Fresh Snipped Parsley

I had my first crab cake while visiting my aunt and uncle in Maryland when I was just twelve. I remember watching my Aunt gently mix lump crab meat and just a few simple ingredients together and form them into cakes. She fried them for a couple minutes in a skillet with melted butter just until browned and served them on a bed of lettuce. It was not until years years later that I had another one and till this day I  have been experimenting with various recipes that have the flavor and texture like my Aunt Dot had perfected. This recipe is the closest to that first taste of a crab cake many years ago. In this case, the crab meat is not from Maryland, but Alabama's Gulf Coast. These crab cakes are placed on top of a mix of tender greens and topped with fresh raspberries and a raspberry vinaigrette.

Crab Cakes with Fresh Snipped Parsley
(Printable Recipe)
1 pound fresh lump crab
1/2 cup of breadcrumbs
1/4 cup mayonnaise
1 tbs Dijon mustard
1 egg, beaten
1 tsp Worcestershire sauce
1/2 tsp pepper
juice of a lemon
2 tbs of fresh minced parsley

Put crab meat in a bowl. Mix rest of ingredients and add to crab meat. Chill for two hours. Form into 6 cakes. Place in buttered skillet on medium heat and brown on each side. Alternatively the cakes can be placed on a buttered sheet pan and baked at 450 degrees until lightly browned.

1 comment:

  1. I just discovered your blog. Thank you for making the recipes printable.