Page 12 - Harrington Family Recipes

Crab Cakes

Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes -- Other

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 slices bread -- crusts removed
1/4 cup milk
1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
1 teaspoon parsley -- dried
1 tablespoon baking powder
1 teaspoon Old Bay Seafood seasoning
1/4 teaspoon salt
1 egg -- beaten
2 stalks green onion -- sliced fine
1 pound crabmeat -- backfin lump is best

Moisten bread with milk and squeeze dry. Gently mix all ingredients
together by hand, being careful not to break up the lumps of crabmeaat.
Form into 4 to 6 cakes and brown lightly in butter in a skillet. Turn to
brown the other side. ENJOY!!

I grew up in Maryland and also worked in a crabhouse restaurant. You are
right that Maryland crabcakes have very little filler and that is what
makes them so delicious as well as so expensive. Here is my all time
favorite!! I hope you will try it and enjoy it as much as we do. Three
generations of my family have made them this way.

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Per Serving (excluding unknown items): 96 Calories; 3g Fat (30.3% calories
from fat); 12g Protein; 5g Carbohydrate; trace Dietary Fiber; 72mg
Cholesterol; 499mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0
Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

NOTES : Made this on 1/1/2003! I didn't have the Old Bay Seafood
seasoning, so I put in a little more salt. The original
recipe didn't call for the onion, but I added it. We
enjoyed these. Served it with a choice of tarter sauce,
cocktail sauce, and a mayo/ketsup sauce that Kathy had
made. It made 8 crabcakes.

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