Baltimore Crab Cakes

Fish provides high protein in the diet. There are variety of fish, some with vertebrate such as salmon and cod, and many without backbone such as lobsters, crabes, shrimp, oysters, and clams. Fish can be devided into two fat classes, lean or oily. Lean fish would be Cod,haddock, smelt, foiunder, perch, bass, brook trout and pike. Oily fish would be salmon, shad, mackerel, herring, eel, halibut, lake troiut, and white fish. 1 pound. fresh, lump crabmeat, drained 1/2 cup Italian−seasoned breadcrumbs 1/2 teaspoon baking powder 1/3 cup milk 1 large egg, beaten 1/4 cup mayonnaise or salad dressing 2 tablespoons finely chopped scallions 1/4 teaspoon garlic salt 1/8 teaspoon white pepper 2 teaspoons dried onion flakes 3/4 teaspoon dried parsley flakes 1/4 cup all−purpose flour 1/4 cup butter or margarine, melted Combine first 11 ingredients; shape into 6 patties. Coat with flour; chill at least 1 hour. Cook patties in butter in a skillet over medium−high heat 4 minutes on each side or until golden.
Servings: 3 yield(s)
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Ingredients
    Main Ingredients
  • 1 lb Crabmeat (Lump fresh dreaned)
  • 1/2 cup Italian−seasoned breadcrumbs
  • 1/2 tsp Baking powder
  • 1/3 cup Milk
  • 1 1 Large Egg (Beaten)
  • 2 tbsp Finely chopped scallions
  • 1/4 cup All−purpose flour
  • 1/4 cup Butter or margarine (Melted)
  • Mixing Ingredients
  • 1/2 tsp Salt (To your taste)
  • 1/8 tsp White Pepper
  • 1/4 tsp Garlic salt
  • 2 tsp dried onion flakes
  • 3/4 tsp Dried parsley flakes
Instructions
  1. Combine first 11 ingredients; shape into 6 patties
  2. Coat with flour; chill at least 1 hour
  3. Cook patties in butter in a skillet over medium−high heat 4 minutes on each side or until golden.
Recipe Notes

The earliest known written recipes date from approximately 1600 BC and come from an Akkadian tablet from southern Babylonia. There are also works in ancient Egyptian hieroglyphs depicting the preparation of food.