Northwest Fishing Reports

This recipe is from THE CHESAPEAKE BAY Crabbiest Cookbook by Whitey Schmidt. It is the best crab cookbook that I have seen. This is from a grand prize winner from Salisbury MD.

Best Ever Crab Cake
2-4 Tablespoons of cracker crumbs
1/2 cup of finely chopped green onions
Cajun seasoning or Paprika
1 lb. of lump crabmeat (also claw and backfin crabmeat works fine and saves money too)
1/2 cup of sour cream (I prefer mayo because it is way more subtle than sour cream)
1 tablespoon of Worcestershire Sauce
Dash of Tabasco Sauce
Lemon Butter Parsley Sauce (Recipe as shown below)

Mix the first 3 ingredients in a bowl. Then add the next 4 and gently mix together with a spatula.
Form the mixture into six crab cakes and place on a lightly sprayed cooking sheet or lightly oiled.
Sprinkle with some additional Cajun seasoning or Paprika and bake for 10-15 minutes at 400 degrees F.
Top each serving with some of the Lemon Butter Parsley Sauce

Lemon Parsley Butter Sauce
I stick of butter
2 tablespoons chopped fresh parsley
1 tablespoon of lemon juice
1 tablespoon of white wine
1/2 teaspoon of salt
1/2 teaspoon of pepper
Dash of Tabasco sauce
Dash of Worcestershire sauce