The Crab Cake Guy

Miss O’s Crab Cakes
courtesy of Clara Mae Shannon, Owens’ Restaurant, Nags Head, NC

Here is a great crab cake recipe compliments of Lisa Finneran at Take It or Leave It Blog. Check out her site for some other great recipes and postings.

Ingredients
1 lb. jumbo lump crabmeat
3 Tbs. mayo
1 tsp. Worcestershire
1 tsp. celery salt
1 egg
1/4 tsp. dry mustard
Dash of Tobasco sauce
3 Tbl. fresh breadcrumbs
Butter, for pan
Fresh lemon slices, for serving

Directions

1. Pick over crabmeat and carefully remove any remaining shells or cartilage.
2. Do not break large lumps.
3. Gently whisk mayo, Worcestershire, celerey salt, egg, Tobasco and dry mustard.
4. Fold mixture into crabmeat by hand, again being careful not to break lumps. Sprinkle with fresh breadcrumbs and fold gently to distribute.
5. Refrigerate 10 minutes. Form into cakes. Pan saute in butter over medium heat until done, about 3 minutes on each side.
6. Serve with a squeeze of fresh lemon.

Additional Resources:
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
The Crab Cake Guy’s Recipes
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso
Crab Cake Guy’s recommended reading
Take It or Leave it Blog
Owens Restaurant in Nags Head North Carolina