Recipes

Crab Cakes

(makes approx. 20)

5 cans pasteurized jumbo lump crabmeat

2/3 c. mayonnaise

5 fresh eggs

15 slices diced white bread, crusts removed

5 T. Old Bay Seasoning

Juice of 3 lemons

2 1/2 T. Colman’s Dry Mustard

1/4 c. Worcestershire sauce

1 c. chives, chopped

1 1/2 white onions, diced, sautéed al dente, and cooled

Salt and pepper, to taste

Nonstick cooking spray

Preheat oven to 350 degrees. Combine all ingredients except the crabmeat. Add the crabmeat and toss gently to mix. Form the mixture into 3-ounce cakes. Coat a baking pan with nonstick cooking spray. Place the crab cakes on the pan and bake for 12-14 minutes, or until golden brown. Plate and serve.

Recipe courtesy of:

Dwayne Rouse, Executive Chef, Maryland Jockey Club, Laurel Park and Pimlico, Home of the Preakness