In honor of all that is southern and crabbyBrother Kyle in Houston took time out of his busy jet-set schedule and sent in a to-die-for crab cake recipe and I promised him I would share it.
This recipe is in honor of all that is Savannah, southern cooking and crabbiness.
Kyle said “I made Real, Homemade crab cakes! Lol! Not frozen ones. These were the best I’ve ever eaten - homemade or restaurant. And really easy, and not fattening because they’re baked.
“I used canola oil mayo too so that saved a few calories. Also, you know how I feel about eggs, so I left the boiled egg out. I used the raw one though.”
COSSIE SNYDER’S CRAB CAKES (almost)
1/4 cup grated celery
3 Tbs. grated onion
1 grated hard boiled egg
1 tsp. Old Bay seasoning
1/2 tsp. salt
1/4 tsp. black pepper
2 tsp. parsley flakes
Add to the first mixture in the
1 raw egg
1 tsp. Worcestershire sauce
3 Tbs. mayonnaise
dash of hot pepper sauce
3 slices white bread, crusts
removed and then cut in tiny
Mix until smooth. Then add 1 pound of lump crabmeat and mix gently with your fingers to avoid breaking up the crab.
Refrigerate for 1/2 hour; then form into six patties. Mixture will be wet. Sprinkle with paprika and put in greased pan and bake on center rack of oven at 375 degrees for about 20 minutes. Turn on broiler, leaving the cakes on the center rack and brown tops of patties.
To make matters worse, he actually sent a photo of the prepared crab cakes.