kinggnik

Crab Cakes

In Uncategorized on July 1, 2009 at 6:42 am

CrabCakes by Aunt Boyd & JA july 2009

Crab Cakes #1

1 lb. crabmeat
1 egg (well beaten)
1 T prepared mustard
1 T mayonnaise
salt & pepper to taste (crab is salty)
1 slices bread, moistened
dash of Worcestershire sauce

Blend Indredients, shape into cakes & fry until golden brown

Crab Cakes #2

1 cup chopped celery fried in oil
1/2 lb crabmeat
1 (8 oz) package herb-seasoned stuffin mix
1/2 C self rising flour
3 eggs well beaten
2 T vinegar
1 teaspoon salt & mustard
2 to 3 teaspoons pepper

Combine all ingredients & fry in hot oil. 8 to 10 servings

(Editor’s UPDATES: After Crab Cakes #1 was posted, Aunt Boyd and Julie Anna whipped up a batch — in the kitchen on their boat, no less! A photo of that lovely creation is posted above. Then I found Crab Cakes #2 among a few recipe scans Michaela sent to me. See Aunt Boyd and Michaela’s comments below.)

recipe crab cakes

recipes crab cakes from michaela

recipes crab cakes from michaela 2

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  1. OK, Julie Anna and I cooked Crab Cakes and they turned out as good as any I have ever had. So we sort of used Grandma’s recipe, but we borrowed from the Old Post Office – you can see that they are very similar, and it is possible that Grandma used the one from Edisto beach to create her own. Here is what we cooked:

    1/2 cup mayo
    1 tsp prepared mustard
    Dash of Worestershire sauce
    1 tsp Melting Pot Wine seasoning
    1 cup fresh ground bread crumbs
    1 lb. Fresh backfin crab meat from Oriental, NC
    1 egg whipped

    We baked them for about 10 minutes – This made 8 nice sized crab cakes

  2. As for that crab cake recipe: When we cleaned out GM’s kitchen, I got some of the leftover recipe books that weren’t extremely important. One of them I think had this card stashed in there (either that or Mom gave it to me from her stash of cards). It’s definitely in Grandma’s handwriting, and the stuff on the back is mine. I may have read somewhere about what went good with them or something – I’m not sure why I made that note. I haven’t made the recipe, though.

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