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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Mark Midnite
Servings: About 12 crab cakes
1 pound Dungeness crab meat, picked over, lump crab meat is ok
2 teaspoon Old bay seasoning
¼ teaspoon ground thyme
½ teaspoon dry mustard
¼ teaspoon ground white pepper
¼ teaspoon cayenne pepper powder, optional
3 tablespoon mayonnaise
2 teaspoon worcestershire sauce
¼ cup fine dry breadcrumbs, unseasoned
1 egg, beaten
3 tablespoon cliced green onions or fresh cilantro, whichever you prefer
In a large bowl gently fold all the ingredients together adding the bread crumbs last. Try not to break the crab meat up into small pieces. Depending on how moist the crab mixture is you may want to use less. The less bread crumbs you can use as a binder the better the crab cakes are in my opinion. I would not add more than a quarter cup. Chill the mixture covered 1 or 2 hours in the refrigerator and they will form a better cake when you are ready cook them. This is very important. Not only will they form a better cake but the consistency will be nicer. To cook, use enough mixture to form a large silver dollar sized cake and sauté lightly in oil about ½ inch deep until golden brown, turning once. These can be served hot or cold as a main dish or appetizer.