Crab Cakes, Eastern Shore The Frog Commissary Cookbook Thanks to Jayne ¾ lb. all-purpose potatoes, peeled and diced ¼ cup finely chopped onion ½ cup finely chopped celery 2 Tbsp. butter 3 eggs, lightly beaten 3 Tbsp. lemon juice ½ tsp. pepper ¾ tsp. salt 1 tsp. Old Bay seasoning ½ tsp. Tabasco 2 Tbsp. minced parsley Optional: 2 Tbsp. minced fresh dill 1 lb. crabmeat (lump, backfin, or claw) picked over for shell ¼ cup fine dry bread crumbs Additional dry bread crumbs for coating Vegetable oil for deep frying Cook the potatoes in boiling water. Meanwhile, sauté the onion and the celery in the butter until tender but not browned. Drain the potatoes and mash or rice them. Stir in the onion-celery mixture. Combine the eggs, lemon juice, seasonings, parsley, and dill and add to the potatoes. Carefully fold in the crabmeat along with the ¼ cup of bread crumbs. For easier handling, chill the mixture for ½ hour or so. Preheat the oven to 250o. Form the crab mixture into 12 patties, each about 3" in diameter and ½" thick. Coat the patties with the additional bread crumbs. Using a mini-fryer or deep saucepan, heat at least a 2" depth of vegetable oil to 350o. Deep-fry the crab cakes, several at a time, for about 5 minutes or until they are a deep golden brown. Drain on paper toweling and keep warm in the oven while cooking the rest. Note: Serve with lemon wedges, parsley and your choice of cocktail, chili, or tartar sauce or with Pimento Mayonnaise. Instead of deep-frying the crab cakes, you can sauté them on both sides in butter and oil.

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