Smith Island Crab Cakes and Soup

Crab Soup from Smith Island

CRAB CAKES:

1/2 tsp old bay seasoning

3 Tab. mayo.

2 tsp. mustard

14 Ritz crackers crushed

1 tsp. sherry cooking wine

1 egg beaten

1 Tab. parsley

salt and pepper to taste

1 lb. Maryland crab meat

Beat egg first, then add mayo, mustard, salt and pepper, Old Bay and parsley. add cooking wine and then crackers. Mix thoroughly. Add crab meat and mix gently with your hands so lumps will stay together. Heat about 2/3 cup of oil in frying pan and use either your hands or an ice cream scoop to help form each crab cake. Fry till golden brown on each side. Enjoy! Optional 1/2 cup Italian bread crumbs.

CREAM of CRAB SOUP:

1 block butter

1/2 cup chopped onions

1/2 cup flour

1 qt. half n half milk

1 pt. whipping cream

1 T. old bay

salt and pepper to taste

1 tsp. parsley

1 T. sherry cooking wine

1 can cream of celery soup

1 can roasted potato garlic soup

1 lb. Maryland crab meat

Melt butter and saute onions, add flour and make a paste, Add half-half, whipping cream and stir till smoothe. Add the remaining ingredients stirring till combined. Cook until it starts to thicken, then add 1 lb. of Maryland crab meat. Continue to cook until crabmeat is hot. Cook on a mediun high heat as it will burn easily. Stir often while cooking.

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