CLYDE'S CRAB CAKES RECIPE

By susanwadle

Ingredients

• It is important to pick over them crab meat gently to remove excess shell and cartilage. This is one of our most requested recipes.
• 1 lb.
• jumbo lump crab meat
• 1/3 cup
• mayonnaise
• 1 tblsp
• water
• 2 tsp
• Old Bay seasoning
• 1 tblsp
• Dijon mustard
• 1 tblsp
• chopped parsley
• 4 4
• saltine crackers

Details

Servings 2
Adapted from clydes.com

Preparation

Step 1

1. Pick the crab meat over to remove excess shells and cartilage.
2. Combine the mayo, Old Bay, parsley, mustard and water until smooth.
3. Add the mayo mixture to the crab meat and mix, being careful not to break up the lumps of crab meat.
4. With your hands, break up the saltines into crumbs and mix into the crab mixture.
5. Form into four patties and pan-fry, or broil the cakes until golden brown.