Served with a side of parmesan asparagus and the last of our summer limoncello

The recipe itself I believe originally came from Jacques Pépin, but it’s easy enough that I can just wing it with the ingredients nowadays

  • @[email protected]OPEnglish
    4•7 months ago

    Was mostly winging it but tried to stick close to these measurements:

    • 1 lb crab meat
    • between 1/2 to 1 cup bread crumbs
    • 1/4 cup mayo
    • 2 tsp mustard
    • 1 tsp Worcestershire sauce
    • a generous amount of Old Bay
    • parsley
    • lemon juice
    • salt and pepper
    • @[email protected]English
      5•7 months ago

      Spot on my friend. Pretty close to my own family’s recipe!

      You didn’t specify, but for anyone reading along you need lump crab for cakes. The quality of a crab cake is directly proportional to the ratio of lump crab to filler. And remember, minimal handling, folks! Keep the lumps in tact. It should look like this when cooked: