Served with a side of parmesan asparagus and the last of our summer limoncello

The recipe itself I believe originally came from Jacques Pépin, but it’s easy enough that I can just wing it with the ingredients nowadays

  • MysticKetchup@lemmy.worldOPEnglish
    0·
    3 months ago

    Was mostly winging it but tried to stick close to these measurements:

    • 1 lb crab meat
    • between 1/2 to 1 cup bread crumbs
    • 1/4 cup mayo
    • 2 tsp mustard
    • 1 tsp Worcestershire sauce
    • a generous amount of Old Bay
    • parsley
    • lemon juice
    • salt and pepper
    • Tikiporch@lemmy.worldEnglish
      0·
      3 months ago

      Spot on my friend. Pretty close to my own family’s recipe!

      You didn’t specify, but for anyone reading along you need lump crab for cakes. The quality of a crab cake is directly proportional to the ratio of lump crab to filler. And remember, minimal handling, folks! Keep the lumps in tact. It should look like this when cooked: