When it comes to experiencing the flavors of the Warner Hall region, there’s nothing like a good ole fashion crab cake featuring the freshest meat from the crustaceans from our very own Chesapeake Bay waters. Tip to know you’re eating a good crab cake? All you see is rich crab meat!

What You’ll Need:

1 lb.                     Fresh local crab meat

¼ Cup                Onion, diced

¼ Cup                 Red pepper, diced

1 Tablespoon      Grainy mustard

1                             Egg

To Taste               Salt & pepper

If Needed             Bread crumbs

Dash                     Tobasco

Dash                     Worchestershire

Dash                     Balsamic vinegar

What You’ll Do:

–       Sauté  the peppers and onions to until lightly cooked

–       Put in a bowl and add the rest of the ingredients

–       Fold everything together

–       Add a little bread crumb if the mix looks too loose

–       Cover the mix and refrigerate for 4 hours (over night if possible)

–       Scoop (with an ice cream scoop for portioning) the crab mixture right into a pan for searing (grape seed oil works well)

–       Sear both sides and be careful when you turn them!

–       Arrange the crab cakes on a sheet tray  lined with parchment paper

–       Bake for 10 minuts in a 375 degree oven

Note:  These cakes seem very loose until you bake them in the oven. Because they are mostly crab do not deep fry.

Yield: 6 – 8 medium sized crab cakes