Back in 2017, I blogged about making Baltimore-style Crab Cakes and have only made them that way for the last eight years, so it was time to try something different. Using the recipe at the link below, I combined a $35 pound of crab meat with breadcrumbs, egg, Worcestershire sauce, Dijon mustard, Old Bay, salt, pepper, and chopped fresh parsley and formed 8 patties. Some butter melted in a skillet on medium heat and 4 minutes per side resulted in the beauties shown below.
No comments:
Post a Comment