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Monthly Archives: June 2015

Chuck’s Crabcakes

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1 lb. Crabmeat (his wife likes lump ‘cos it costs the most; he likes clawmeat ‘cos it’s cheaper and tastes better!)

1 egg                                           3 TBSP mayo

1 TBSP mustard                          2 tsp Old Bay Seasoning Blend

Worchestire Sauce                      Pepperidge Farm Dressing Mix

4 green onions, chopped

Mix egg, mayo, mustard and Old Bay in a bowl.  Add a couple of shakes of Worchestire sauce.  Blend.  Add 3/4 C dressing, breaking up large crumbs.

Mix well.

Line cookie sheet with foil and coat with cooking spray.  Add crabmeat to mixture and mix well by hand.  Press out 4 crabcakes, using moderate pressure to adhere. 

Cook in 400 degree oven until slightly brown on top. 

OR cook under broiler 8 inches from burner.  When the top browns, carefully flip and cook again until brown.  This method provides a slight crust, which we like.

Always a treat when we visit our friends in Fairhope!  Easy and oh so good.  All you need is a green salad or some steamed broccoli for a delicious and easy dinner.   Thanks Chef Chuck!