Chesapeake Crab Cakes
Claimed by Patrick Clark
Serves 4 · 2 of 6 items checked · 6 aisles
Produce
Meat & Poultry
Dairy & Eggs
Bakery
- Checked by Patrick Clark
Pantry / Durable
- Checked by Patrick Clark
Recipe by Patrick Clark
Lump crab bound lightly with mayonnaise and crumbs, fried until crisp outside and tender within.
Clark cooked on the doorstep of the Chesapeake and believed a crab cake should be almost all crab. His binding is deliberately light, just enough to hold the lumps together, and the cakes are turned gently so they keep their shape.
The dish
2 of 6 items checked
Claimed by Patrick Clark
Serves 4 · 2 of 6 items checked · 6 aisles
Pick the crabmeat over carefully for shell, keeping the lumps as large as you can.
Fold in the mayonnaise, beaten egg, mustard, and parsley, then add just enough bread crumbs to bind. Season and chill for half an hour.
Shape the mixture into cakes and press each one lightly in more crumbs.
Fry in a little oil over medium heat for three to four minutes a side, until golden and heated through. Serve with lemon and rémoulade.
A new American dinner in Washington · Washington, D.C.