Crab Cakes ala Snausy!

02 Aug

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
1 egg
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!

Leave a comment

Posted by on August 2, 2011 in Home Cooking!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: