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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!




About Carol Poche'

Love Baton Rouge and bringing people home. Real estate is my passion...helping homebuyers and sellers follow their dreams. With my business partner, Jeffrey Welsh, our Baton Rouge real estate team The KeyFinders served more than 150 clients last year finding or selling their dream homes! Keyfinders Team Realty 4626 Sherwood Common Blvd. Ste. 304 Baton Rouge, LA 70816 225-335-5395

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