This is a lighter version of crab cakes made without any mayonnaise or egg.
This is an example of a savory custard. You can also prepare this in pot de creme cups for a very elegant presentation. Serve with micro-greens salad with lemon vinaigrette.
Recipe by From Cherry Barranco. This recipe won first place at the Coast Day 1997 Crab Cake Cook-off sponsored by the University of Delaware Sea Grants Program. For more crab cake recipes please visit: Hometownannapolis.com which has several recipes from the Capital Cookbook section of the gazette.
Toasted English muffins are topped with fresh crab meat, chives and cheddar cheese.
This latest addition to our crab cake recipe collection is spiced up with Colman's mustard and served with a Lemon Garlic Aioli. We like this recipe because it uses a minimal amount of filler (three tablespoons crushed saltines) and only 1/4 cup of mayonnaise.