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A D.C. power lunch favorite, using the recipe of a Washington institution, Old Ebbitt Grill.
Ingredients:
1 pound jumbo lump crabmeat1/3 cup mayonnaise
2 teaspoons crab boil seasoning
1 tablespoon chopped parsley
1 tablespoon Dijon mustard
4 salted crackers
Directions:
Pick the crabmeat over to remove excess shells and cartilage. Combine the mayonnaise, crab boil, parsley, mustard, and water and mix until smooth. Add the mayonnaise mixture to the crabmeat and mix, being careful not to break up the lumps of crabmeat. With your hands, break up the saltines into crumbs and mix into the crab mixture. Form into patties and pan-fry or broil the cakes until golden brown.
Servings: Serving size varies.
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