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

  • Tikiporch@lemmy.worldEnglish
    5·
    4 months ago

    I can’t see the crab well enough to declare it a cake or a patty. I’ll accept a recipe in lieu of close up photograph.

    Signed, a haughty Marylander.

    • MysticKetchup@lemmy.worldOPEnglish
      4·
      4 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
      • Tikiporch@lemmy.worldEnglish
        5·
        4 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: