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Maryland Crab Cakes II

 
Maryland Crab Cakes II
maryland-crab-cakes-ii.jpg
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 to about 1/4 cup olive oil.
Recipe By: American Heritage Cookbook published in 1964
  • Prep15 min |
  • Total25 min |
  • Serves10
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Ingredients

    • 1 1/2 pounds Maryland crab meat
    • 6 slices white bread
    • 3 each eggs, separated
    • 3/4 cup olive oil
    • 1/4 teaspoon dry mustard
    • 1/2 teaspoon salt
    • 2 teaspoons Worcestershire sauce
    • 1 each paprika
    • 3 tablespoons butter

Instructions

Trim crusts from bread and lay slices on a shallow platter.  Pour oil over them and let
stand  until bread is thoroughly saturated.  Use forks to beak into small pieces. 

Combine egg yolks with mustard, salt and Worcestershire sauce.  Beat lightly. Stir in bread and crab meat which has been picked over carefully to remove any shell bits.

Beat egg whites until stiff and add to crab mixture and form into patties.  Sprinkle with paprika and sauté in heated butter until golden on both sides.

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