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You are here: Home / Recipes / Cappy’s Famous Crab Cakes

Cappy’s Famous Crab Cakes

December 14, 2010 By Carol Tanner (aka Mother)

CRAB CAKES
1/8 Cup Chopped Celery
1/2 Cup Chopped Onions
1/4 Cup Chopped Green Pepper
1 Cup Corn
1 lb Fresh Maine Crab Meat
2 Tablespoons Chopped Fresh Parsley, to taste
4 Drops Deadly Pepper Sauce
2 Eggs, beaten
1/4 Cup Bread Crumbs
1 Cup Mayonaise
2 Tsp Portland Beer Mustard
1/2 Tsp Salt
1/2 Tsp Pepper
Mix all ingredients thoroughly
Form small cakes
Cover with more breadcrumbs to fully coat outside of cakes
Heat 4 Tblsp Olive Oil over medium-hight heat
Brown cakes evenly on both sides (about 2-3 minutes each)

MUSTARD FENNEL SAUCE
4 Tbsp Peppercorn Dijon Mustard
1/2 Tsp Cappy’s Dry Mustard Powder
3 Tbsp Sugar
2 Tbsp White Wine Vinegar
Whisk To Combine
Add 1/3 cup oil slowly & whisk to incorporate
Fold in Pinch of Fresh Fennel to taste

Filed Under: Recipes

Comments

  1. Jerry Lafferty says

    December 24, 2010 at 5:59 pm

    Thanks for writing it all down for us. it was hard to catch all that trying to watch at the same time.

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Growing up during the Depression, I didn't consider "homemade" to be anything special. It was just something Mother "did" and one of the things she made best was mustard for Dad. As a child, I couldn't understand why he loved it so, but now I'm addicted to it too! That single recipe has inspired … [Read More...]

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