Double Chili Cheeseburger
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2011/02/01 21:58:49 (permalink)


The current issue of Annapolis, Maryland's Bay Weekly newspaper
published the following crabcake recipe provided by the 65-year-old
Rod 'n' Reel Restaurant in Chesapeake Beach, Maryland:
Rod ‘n’ Reel Crabcakes
1 lb. colossal blue crab meat, all shell removed
3/4 cup Hellmans mayonnaise
1 tbs. Dijon mustard
1 tbs. Lemon juice
1 tbs. Old Bay seasoning
1 egg
3/4 cup Panko breadcrumbs
Combine mayonnaise, mustard, lemon juice, Old Bay and egg in mixing
bowl. Add bread crumbs and mix thoroughly. Fold in the crabmeat carefully
so as not to lose the large lumps. Make five cakes by hand. You may now, bake,
deep fry, sauté, or broil them until they reach 140 degrees internally.
I am most impressed with its utter simplicity. And while I know that
there are other recipes for crabcakes on this web site, I thought I
would hightlight this one which I aim to try myself soon. 

2 Replies Related Threads

    ann peeples
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    Re:Crabcakes 2011/02/01 22:21:02 (permalink)
    Bob loves crab cakes, and this recipe looks excellent.
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    Re:Crabcakes 2011/02/01 23:45:17 (permalink)
    Here's my recipe. Very Similiar, except I squirt thyem with Fresh Lemon Juice after they cook.
    Ho Ho's Christmas Eve Crab Cakes

    1/2 c mayonnaise
    1 large egg, lightly beaten
    1 T Dijon mustard
    1 T Worcestershire sauce
    1/2 t hot sauce
    1 pound fresh lump crabmeat, drained
    1 c crushed saltines (about 20 crackers)

    Stir together the first 5 ingredients, and fold in the crabmeat and saltines.

    Let stand for 3 minutes.
    Shape into 8 patties.  I use a 1/3-cup to measure them out
    Place on a wax paper lined baking sheet, cover and chill for 1 hour.
    Fry on each side for about 3-4 minutes, in a little bit of oil.
    Drain on paper towels.
    Sometimes I make them and freeze them.
    To cook, I put them in the oven (frozen)at 400-425*. Browned and crispy on the outside until they are done
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