Senator Barb's Favorite
Serves 6 People
Crab Cake Recipe
1 lb. Jumbo lump or backfin crab meat
Beat the egg in a bowl. Remove the crusts from the bread and break the slices into small pieces. Add to the egg. Mix in the mayonnaise, Dijon mustard, Chesapeake 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 or with an ice-cream scoop into 8 mounded rounds about 3 inches in diameter and 3/4-inch thick. Do not pack the mixture too firmly. The cakes should be as loose as possible, yet still hold their shape. Place the cakes on a tray or platter covered with wax paper, cover, and refrigerate for at least 1 hour before cooking.