Crisfields in Silver Spring, Maryland, is famous for decades especially for their crab cakes. The added cheese makes these a little different, but yummy!!
Servings: 8

1 pound Backfin Lump Crabmeat -- picked over
3/4 cup finely chopped Celery
2 tablespoons finely minced Green Pepper
2 tablespoons finely minced Onion
1 cup Mayonnaise
1 cup tiny cubes of mild Cheese
dash Worcestershire sauce
dash Tabasco sauce
Salt and Lemon Pepper to taste
8 Hamburger buns (optional) -- split
Lettuce leaves
Sliced Tomatoes
grated Parmesan cheese

In a medium bowl, very gently combine crabmeat, celery. pepper and onion. In a small bowl, combine mayonnaise, cheese, Worcestershire sauce, Tabasco sauce, salt and lemon pepper until well mixed; fold very gently into crab mixture. In a large skillet over medium heat, melt butter until hot but not browning. Wet your hands; shape crab mixture into 8 patties. Cook 4 at a time in hot butter until golden brown, about 3-4 minutes each side. Serve on buns topped with lettuce, tomato, and sprinkled with Parmesan.

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Copyright 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved