I too am from the Chesapeake Bay area and your recipe was similar to G&M's crabcakes. I put a twist on it. All you need do is mix 3 T Hellman's Mayonnaise with 1 to 2 T finely minced green or red pepper, 1/4 t dry mustard, 2 1/4 t French's mustard, 2 t Old Bay or to your liking, a dash of worcestshire and one beaten egg or 1/4 c of cholesterol-free egg product. Pour mixture over large lump crab meat and gently fold til incorporated. Place rack 2nd step down from broiling element, heat oven to broil and place crab cakes (5) on pan brushed with olive oil. Broil 10 minutes and Viola`, best crab cake you ever had. Took 1st place in a crab cake cookoff last year. The 1 T of red pepper which added color made all the difference in the world. Try it.
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I too am from the Chesapeake Bay area and your recipe was similar to G&M's crabcakes. I put a...