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.
Star Chef, Jody Denton - Recipe for a savory Crab Pots de Creme. Includes dungenous crab, 8 whole eggs, garlic, ginger, fish sauce, soy sauce and basil. Serves 4 -6
GranQueso combines with lump crab meat, sautéed vegetables and bread crumbs creating a hearty crab cake – ideal for appetizers or a light dinner.
Our Maryland Crab Cakes II recipe is from the American Heritage Cookbook published in 1964. The primary difference between this version and others is that bread is used as the filler rather than bread crumbs and egg whites are beaten and folded in making a lighter crab cake. No mayonnaise is used in this recipe but the bread is soaked in olive oil. To update the recipe you could cut back ...