FOOD & DRINK > RECIPES

Fran’s Creamy Crab Cakes

Add Comment Add Comment | Comments: 1 | Posted Oct. 20, 2011

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Crispy crustaceans

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

Ingredients:

Crab cakes

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

Breading

Panko bread crumbs and flour, for coating
1 Egg, beaten

Directions:

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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1. ANNIE said... on Jan 30, 2013 at 12:31PM

“THE CRAB CAKES ARE THE CLOSEST EVER TO THE ONES MY LATE MOTHER USED TO MAKE. I HAVE BEEN EXPERIMENTING FOR YEARS TO DUPLICATE THEM TO NO GREAT SUCCESS. ALL I REMEMBERED WAS THAT SHE USED A ROUX - NOT SURE ABOUT THE MAYO BUT IT DOESN'T MATTER. MY FAMILY WILL GO CRAZY WHEN I MAKE THEM.
BY THE WAY, I LIVED AT 9NTH AND MOYAMINSING 40 YEARS AGO.”

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