By Yankee Magazine
May 26 2005
Developed through trial and error – a recipe that would yield a crunchy outside; soft, moist inside; and maintain the delicate flavor of the Maine crab meat. Did not add onion, peppers or such that would over power the taste of the sweet crab. Autumncroft – Pembroke, ME
1 lb. fresh Maine crab meat
2 whole eggs
1 tsp. Raye’s yellow mustard (Raye’s Mill in Eastport, ME)
1 tsp. black pepper
1 Tbsp. chopped fresh parsley (optional)
Plain dry bread crumbs (generic or store brand’s okay)
Corn flakes crushed to almost a powder
Combine equal amounts of bread and cereal crumbs in a wide, shallow dish or pie pan. Set aside.
In a medium bowl, combine other ingredients together and divide into 6-8 scoops depending on how cakes many are desired.
Take one scoop of crab mixture at a time and drop into the crumbs. Keep rotating gently and turn over. When mixture starts to build up on crab mixture, begin to pat down and cup sides in order to form a neat patty in the desired thickness. (Appx. one-inch deep 2-3 inch cir. suggested.)
Chill in refrigerator for at least 2 hrs.; 4-6 suggested. This allows the egg and fish juices to fuse with the crumb mixture to make a tight coating.
Saute in skillet with 1/2-3/4 inch light oil (no heavy nut or olive oils which may impart flavor into crabmeat). Cook over medium flame.
Keep turning until crispy and well browned. Poke a cake with the tines of a fork and they are “done” when juices are almost set and/or run clear.