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  • Total Posts: 2500
  • Joined: 7/14/2003
  • Location: Sin City, VA
Crabcakes Tue, 02/1/11 9:58 PM (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. 

    ann peeples

    • Total Posts: 8317
    • Joined: 5/21/2006
    • Location: West Allis, Wisconsin
    Re:Crabcakes Tue, 02/1/11 10:21 PM (permalink)
    Bob loves crab cakes, and this recipe looks excellent.

      • Total Posts: 9527
      • Joined: 9/1/2006
      • Location: Gilbert, AZ
      Re:Crabcakes Tue, 02/1/11 11:45 PM (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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