Speaking of Kitchens....

**Lady's Human** · 08-20-2009, 04:58 PM

Do any pet talkers have a recipe for crabcakes?

I thought there was a recipe on here somewhere, but I can't find it.

**Daisy and Delilah** · 08-20-2009, 05:23 PM

This one came from Cooks.com This is almost identical to the recipe I use but I also use a white sauce with it. Add extra spices if you want. Like garlic, I can't make anything without garlic in some form.

CRAB CAKES

1 lb. crab meat(I buy the Phillips crab meat in a can)
1 egg, beaten
1/2 cup Saltines, crushed
1/3 cup fresh parsley, minced
2 tablespoons mayonnaise
1/2 teaspoon paprika or Old Bay seasoning
cayenne pepper or Morton's Hot Salt
onion powder for sprinkling
butter or olive oil for frying

Remove any shell from crab. In a medium bowl, toss together crushed Saltine cracker crumbs, egg, parsley and mayonnaise until moistened, but do not over mix. Add salt and pepper.
Form into five or six cakes, 1/2 to 3/4 inches thick. Place in refrigerator on cookie sheet for at least one hour so they will set up. Sprinkle lightly with cayenne or Morton's Hot Salt and onion powder.

In a heavy skillet, fry crab cakes in butter (or olive oil), turning once until both sides are nicely browned (about 10 minutes).

Submitted by: CM

White Sauce-optional-I use it because I love the taste it gives.

2 tablespoons butter or margarine
2 tablespoons flour
1-1 1/2 cups milk
Salt and Pepper to taste

Melt the butter, add flour, mix well, gradually add milk until consistency is a smooth, slightly thick sauce.

Add this sauce to your crab cake mixture gradually until you've reached the right consistency with your crab mixture. You may choose to eliminate the mayo but not necessary. Be careful and don't get the crab mixture too thin. A small amount of crackers can be added to reduce thinness--not too many or the cakes will taste like crackers. You want firm patties to fry.

**Pinot's Mom** · 08-21-2009, 07:13 AM

Maryland Crab Cakes
1 pound backfin crab
1 egg, beaten
1 heaping tbsp mayonnaise
1 heaping tbsp Dijon mustard
1 slice bread, crust removed and finely torn into pieces
1/2 to 1 tsp Old Bay Seasoning
1. Pick over the crabmeat and remove any shell.
2. Mix other ingredients together. Gently mix into crab meat. If mix is too wet to hold crabmeat together, add a little more bread.
Form into 8 crab cakes.
3. Either saute the crab cakes in light olive oil, or broil.
4. Cook each side until lightly browned.

Serve 2 crab cakes per person along with tarter sauce and coleslaw.