Chesapeake Crab Cakes1lb fresh crabmeat Soak air dried vegetables in 1 Tb. water a few minutes to rehydrate.In a large bowl, whisk the egg and add crumbs, mayonnaise and rehydrated vegetables. Mix well. Make sure crabmeat is clean of shell then add it to the mixture, coating well. Form into evenly sized cakes.To sauté: lightly coat skillet with butter or oil and cook over medium heat for a few minutes on each side until golden brown.To broil: place crab cakes in a broiling pan. Broil until golden brown, turning once. Serve with tartar sauce and a lemon wedge. Nature's Art |