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Crab Cakes From The Progress Grille
Ingredients
- 1 pound Maryland jumbo lump crabmeat
- ½ cup plain bread crumbs
- 1 egg, beaten slightly
- 1 tablespoon mayonnaise
- 1 tablespoon pimiento, finely chopped and drained
- 1 teaspoon Worcestershire sauce
- 1 teaspoon prepared mustard
- 1/2 teaspoon salt
- ¼ teaspoon ground white pepper
- 1 teaspoon Old Bay seasoning
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Directions
- Remove all cartilage from crabmeat. In a bowl, mix bread crumbs, egg, mayonnaise and seasonings. Add crabmeat and mix gently but thoroughly.
- Do not break crab lumps.
- If mixture is too dry, add a little more mayonnaise. Shape into 4 crab cakes.
- Cook cakes in frying pan with just enough butter to prevent sticking. Brown on both sides about 5 minutes per side.
- The mayonnaise, pimiento and remaining seasoning may be stirred together and refrigerated in advance of preparation. In fact, this will allow the flavors to develop nicely.
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