Chesapeake Crab Cakes
Soak air-dried vegetables in 1 tbsp. water for five minutes. In a large mixing bowl, whisk egg and add seasoned cracker crumbs, mayonnaise, and rehydrated vegetables. Mix well. Make sure crabmeat is clean of shell and gently add it to mixture, coating well. Form into 4 to 8 evenly sized cakes.
To sauté: Lightly coat skillet with butter and/or oil and cook over medium heat for a few minutes on each side until golden brown.
To broil: Place cakes in broiling pan. Broil until golden brown, turning once. Serve with tartar sauce and lemon wedges or garnish with favorite sauce.
Option: Make 4 to 8 crab cakes; form into smaller bite-size balls for an easy, delicious appetizer.
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