Name: Crab Cakes
Yield: Yields 8 crab cakes
Cuisine: United States
Ingredients: Salt, pepper, cayenne to taste; 3 slices stale white bread, crusts removed and cut into very small cubes; Grated zest of ½ lemon; 1½ tablespoons fresh, chopped scallions; 1 pound (454 g) picked backfin crab; 1 extra large egg, beaten; 4 tablespoons grated Parmesan; 1 tablespoon fresh, chopped parsley; 1 pinch freshly grated nutmeg; ¼ cup (120 ml) half-and-half

Preparation info

Yields
8
crab cakes

Difficulty
Easy

Appears in

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

About

Maryland is famous for its crab cakes, and for a birthday one year, we went on a crab-eating tour from Annapolis to Baltimore. The steamed crabs set afire by Old Bay, the traditional Maryland seasoning, were succulent, but the crab cakes were more bread than crab and too sweetly rich from commercial mayonnaise. Below are the crab cakes we serve at Crook’s Corner with various sauces—tartar, brown butter and capers, mango salsa, or beurre blanc.