Crab cakes are believed to have been created for centuries. Fran Griffin enjoys serving her take on the classic seafood dish, Creamy Crab Cakes, which includes Old Bay seasoning, when her relatives gather.
The resident of the 100 block of Mifflin Street has a large family, so she tends to make an appetizer version. The smaller sized cakes not only feed more, but are a big hit at home. SPR
1 pound of crabmeat
2 tablespoons of flour
2 tablespoons of butter
1/3 cup of mayonnaise
1/3 cup of milk
1 24-ounce packet of Old Bay Crab Cake Classic mix
Small onion, grated, optional
Canola oil or more butter, for frying
Panko bread crumbs and flour, for coating
1 Egg, beaten
Put the butter and flour in a small pan and make rue. Combine the mayonnaise, milk and Old Bay mix separately. Add the roux to the mixture. Then add the crabmeat.
Put the mixture in refrigerator to chill. Then shape into crab cakes.
Roll each cake into the flour, then the egg and bread crumbs and repeat with each cake.
Fry each cake in the oil or butter for five minutes on each side.
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