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Divine Crab Cakes

Source of Recipe

Cookbook Pon Top Edisto Cookbook


Recipe Introduction

This cookbook was given to me by my friend Barbara Hood in Charleston, S.C. The seafood recipes are all very good and have all been tested by the cookbook committee.

List of Ingredients

1 pound lump crabmeat
1 slice whie bread, crusts removed and bread crumbled
1 egg, beaten
1/4 c. mayonnaise
1 tsp dry mustard
1 tsp lemon juice
1 tsp worcestershire sauce
1/2 tsp salt
1/4 tsp pepper
dry bread crumbs (for rolling the patties)

Combine crabmeat and bread very gently.
Mix eggs and next 6 ingredients until well blended. Add to crab mixture and mix lightly.

Form into patties (6 or 8) and roll into the dry bread crumbs. Refrigerate for 1 hour or longer.

Cook in a frying pan in just enough oil to prevent sticking; about 5 minutes on each side.

Serves 6 to 8

Crab cakes may be sprayed with vegetable oil cooking spray and baked at 400 for 5 minutes on each side.

I prefer to fry them as the crust is wonderful.




Recipe