Carol's StoryYou'll love these. This recipe is from a famous chef from "The Grouper Cafe" in Portland Maine.
Taken from "Savoring Cape Cod" cookbook.
Picture from Betty Crocker
maine crab meat
pinch of dill, chopped
juice of 1 lemon
bread crumbs to tighten
butter or margarine
ADJUST THE AMOUNT OF BREAD CRUMBS TO KEEP THEM FIRM OR REFRIGERATE FOR AWHILE BEFORE COOKING IN BUTTER.
1In a large bowl, combine crab meat, scallions, dill, mayonaise, mustard, pommery mustard is a gourmet mustard from France, use whatever you have. egg yolk, lemon juice, pepper and enough bread crumbs to hold together. Make into 4 patties.