Senator Mikulski's Crab Cakes

An online recipe with instructions for making Maryland Senator Barbara Mikulski's favorite crab cakes.

Ingredients

- 1 pound of jumbo lump or backfin crab meat
- 2 slices of white bread
- 1 tablespoon of mayonnaise
- 1 tablespoon of Dijon mustard
- 2 teaspoons of Old Bay or Wye River seasonings
- 1 tablespoons of snipped parsley (optional)
- 1 whole egg

Instructions

Preparing the Crab Cakes:
Beat the egg in a bowl.
Trim the crusts from the bread and break the slices into small pieces. Add these pieces to the egg.
Mix in the mayonnaise, Dijon mustard, Chesapeake seasoning and parsley, and beat well.
Place the crabmeat in a bowl and pour the egg mixture over the top. Gently toss or fold the ingredients together, taking care not to break up the lumps of crabmeat.
Form the cakes by hand into patties about 3 inches around and 3/4-inch thick. Shape should be like a cookie, not like a meatball or golf ball.
IMPORTANT: Place the cakes in the refrigerator for at least 45 minutes before cooking. This is important because it prevents the crab cakes from falling apart.

Cooking the Crab Cakes:
These crab cakes can either be broiled or sauted in a frying pan.
BROILING INSTRUCTIONS: Place them under a preheated broiler and cook them, turning several times, until they are nicely browned on both sides (watch closely to make sure they don't burn).
FRYING INSTRUCTIONS: Heat a small amount of butter or olive oil in a skillet and saute the crab cakes, turning several times, until they are golden brown on both sides (usually about 8 minutes total cooking time). SERVING INSTRUCTIONS: Serve immediately

Serving the Crab Cakes:
Typically served with tarter sauce, mustard saue, cocktail sauce, or all three.

References:

- wikipedia.org - crab cake - article
- wikipedia.org - crab cake - images category
- maryland.gov - maryland women's hall of fame - Barbara Ann Mikulski