Sandbridge Hammered Dulcimer Retreat
  • Home
  • Registration
  • Preparing for Sandbridge
  • Repertoire
  • Schedule
  • Advice for first-timers
  • Sandbridge Relaxed Week
  • Student Reflections
  • Photos
  • What to Bring
  • Travel
  • Lodging
  • FoodSurvey
  • Brief History
  • Facebook
  • Baltimore HD Facebook Jam
  • VIDEO LESSONS
  • The Sandbridge Fiddle Retreat
  • Special Events and Traditions
  • Apps, Tech and more
  • Recipes
  • In Memoriam
  • Scholarship
  • Contact
  • Home
  • Registration
  • Preparing for Sandbridge
  • Repertoire
  • Schedule
  • Advice for first-timers
  • Sandbridge Relaxed Week
  • Student Reflections
  • Photos
  • What to Bring
  • Travel
  • Lodging
  • FoodSurvey
  • Brief History
  • Facebook
  • Baltimore HD Facebook Jam
  • VIDEO LESSONS
  • The Sandbridge Fiddle Retreat
  • Special Events and Traditions
  • Apps, Tech and more
  • Recipes
  • In Memoriam
  • Scholarship
  • Contact

2011: Ken's Crabcakes

10/11/2011

1 Comment

 
1 lb. Maryland crabmeat – jumbo lump is best! 
6 Saltines 
1 Tbsp dry mustard (or any mustard will do)
1 Tbsp Worcestershire sauce
1 Tbsp pepper
1 Tbsp Old Bay (optional)
1 Egg
½ Cup mayonnaise

Finely break up the saltines (e.g. in a plastic bag)
Mix all ingredients except the crabmeat
Remove excess liquid from crabmeat and mix in crab meat
In a frying pan, melt 1 Tbsp butter
Form crab cakes to desired size and add crab cakes to pan
Cook on a medium heat for 4-5 minutes per side or until golden brown
1 Comment
Vanessa link
12/23/2020 03:58:47 am

Greaat reading your post

Reply



Leave a Reply.

    Food!

    We hire a chef every year to provide yummy dinners.

    Archives

    October 2011

    Categories

    All
    2011
    Chef Barb
    Chef Bonnie
    Chef Ken
    Chicken
    Crab
    Shrimp

    RSS Feed

©2011-2021 Ken Kolodner/All Rights Reserved
Website by Artist Geek