Tidewater Crab Cakes

Recently, I was sent a few cans of Miller's Select Premium Wild Catch Crab Meat.  This crab meat is exceptional and it is in a can!  I know, it sounds strange that we get canned crab when we live on the Chesapeake Bay, but this crab has a self life of a couple years.  I was a bit sceptical, however when I opened the can, it was just as fresh as if I had gone to the seafood market. 


I thought I would make Tidewater Crab Cakes which is featured in Tidewater on the Half Shell, page 196.


1 pound back fin crab meat, I suggest Miller's Select
2 eggs, beaten
1/4 cup finely chopped onion
1/2 cup of cracker crumbs (or you can use bread crumbs)
3 Tbsp. Mayonnaise
1 Tbsp. prepared mustard

• Gently mix all ingredients
• Shape into cakes and saute in butter until brown
• Serve immediately