HotmailAll hands on deck for Maryland crab cakes
Two seafood experts offer a recipe for the perfect end-of-summer meal
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updated 5:57 p.m. ET Aug. 27, 2008
Summer wouldn't be complete without sampling a few steamed crabs. Seafood experts (and brothers) Nick and Pete Triantafilos have been working at their family's Maryland restaurant, Costas Inn Crabs, for almost 30 years. Here, they give their recipe for the perfect, end-of-summer crab cakes.
Crabcakes
Nick and Pete Triantafilos
INGREDIENTS
• 1 lb jumbo lump crabmeat (picked for shell and egg)
• 1/2 cup imperial sauce
• 3 slices white bread (de-crusted then cubed)
• 1 teaspoon Old Bay seafood seasoning
• 1 teaspoon fresh chopped parsley
DIRECTIONS
Combine and blend bread, parsley and Old Bay in a mixing bowl. Add crab meat, and mix gently with bread. Don't break the lumps!
Next add your favorite imperial sauce, and mix gently. Portion into five-ounce cakes.
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