Name: Chesapeake Crab Cakes—A Great Northeast Treat!
Yield: serves 2
Ingredients: 1 slice toasted stone-ground whole-wheat bread; 1 pound fresh, frozen (thawed), or canned (drained) lump crabmeat, (cartilage and shell picked out); 2 large eggs, beaten; 2 tablespoons sour cream; 1 tablespoon Dijon mustard; 1/4 teaspoon hot sauce; 1/4 teaspoon ground black pepper; 2 tablespoons olive oil

Cooks' Note

Everybody loves this Northeast regional specialty. Serve with lemon wedges and homemade salsa (see page 324) or prepared salsa. Pair the crab cakes with your favorite green salad or one of the slaws on pages 244 to 248. For an appetizer, form 8 little cakes using about 1/3 cup of the crab mixture for each, and cook them for only about 3 minutes per side.

Recipe notes

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