Chef Bill recommended this recipe, and I must say that these sumptuous crab cakes came out quite nicely – firm mouth feel, exquisitely spiced with the Penzey’s Chesapeake seasoning, and LOTS of gigantical Lump Crab meat – WOOT! The peas were freshly picked and purchased from Under The Pines up on Alpine.
Here’s the recipe:
1 lb. Phillips Crab Meat
1 tsp. Phillips Seafood Seasoning
2 tsp. Worcestershire sauce
1/4 tsp. dry mustard
2 Tbsp. mayonnaise
1 tsp. lemon juice
1 Tbsp. mustard
1 Tbsp. melted butter
1 tsp. parsley flakes
1/2 c. breadcrumbs or Ritz crackers, finely crushed
Combine all ingredients in a bowl, then fold in the crab meat – these were baked about 15 minutes in a 375 degree oven. They can also be pan fried.
I followed this recipe with one exception noted above…I think you’ll like these if you try them at home!