The Dining Dish blog is Dara Bunjon's take on anything food, both national and in her hometown of Baltimore. Warning: this food blog can be harmful to your waistline.

Monday, September 05, 2005

Conquering Crab Cakes

Conquering Crab Cakes

I don't know how many times I have tried to make crab cakes and they have fallen apart in the pan. I have tried numerous recipes. Just last week one called for 1 1/2 cups of mayonnaise and melted butter for one pound of crabmeat. I refrigerated the mixture for an hour to help set up to no avail, they crumbled in the pan.

So tonight I used one tablespoon of mayonnaise, one egg, teaspoon of Dijon mustard, teaspoon of old bay, parsley, breadcrumbs, salt, pepper, splash of Worcestershire sauce and chopped red pepper. After forming the crab cakes I rolled them in additional breadcrumbs and put them in the fridge for an hour. At last a crab cake that didn't fall apart when sauteed. Success!

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