Tuesday, April 7, 2009


We had steamed crabs this past weekend~ there is nothing better than fresh backfin meat dipped into vinegar and Old Bay. We had some leftovers, so my dad and I picked about 3 cups worth. This was my on the fly (i.e. what I had in the house) recipe. My usual recipe calls for horseradish, but I am sort of getting bored with it.

My current favorite crab cake is at Reef, it has no filler that I can tell and the quality of the lump crab is so good. They are served with pickled vegetables, which is absolutely amazing. Surprisingly, the crabcakes at Costco are tasty, but I have never purchased them, only tried the free samples. I would rather buy a pound of lump crabmeat and make my own. All crabcakes come with the usual complaining from C about how much the house stinks.

I was almost tempted to make some crabbies with some of the meat, but I was missing the cheese for the recipe. I even had the English muffins!


3 cups fresh crabmeat
1 tablespoon mayonnaise
1 egg, beaten
1 teaspoon parsley
1 teaspoon dry mustard
½ cup crushed Ritz Crackers

Combine all ingredients except crab. Gently fold in crab and form into 4 cakes. Broil crabcakes for 5 to 7 minutes.
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