Senator Barb's Favorite Crab Cakes

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== Description ==
Senator Barb's Favorite Crab Cake Recipe by Senator Barb Mikulski, public domain government resource—original source of recipe
* Tip: Serve at once with tartar sauce, mustard, or cocktail sauce on the side.
== Ingredients ==
* 1 lb jumbo lump or backfin crab meat
* 2 slices white bread 
* 1 tbsp mayonnaise (light or regular)
* 1 tbsp Dijon mustard
* 2 tsp Old Bay or Wye River seasonings
* 1 tbsp snipped parsley (optional)
* 1 egg (or substitute for special diets)
* tartar sauce or cocktail sauce
== Directions ==
# Beat the egg in a bowl. 
# Trim the crusts from the bread and break the slices into small pieces. Add these pieces to the egg. 
# Mix in the mayonnaise, Dijon mustard, seasoning and parsley, and beat well. 
# Place the crabmeat in a bowl and pour the egg mixture over the top. 
# Gently toss or fold the ingredients together, taking care not to break up the lumps of crabmeat. 
# Form the cakes by hand into patties about 3 inches around and ¾-inch thick. Shape should be like a cookie, not like a meatball or golf ball. 
# Place the cakes in the refrigerator for at least 45 minutes before cooking. This is very important so the cakes don't fall apart.
=== To Broil the Crab Cakes ===
# Slip them under a preheated broiler until nicely browned, turning to cook evenly, about 4 to 5 minutes on each side.
=== To Saute the Crab Cakes ===
# Heat a small amount of butter or olive oil in a skillet and saute the cakes, turning several times, until golden brown or about 8 minutes total cooking time.
Category:Crab Recipes
Category:Main Dish Seafood Recipes
Category:Seafood appetizer Recipes
Category:Mayonnaise Recipes
Category:Dijon mustard Recipes
Category:Egg Recipes
Category:Bread Recipes