Riordan’s Restaurant and Raw Bar was a neighborhood seafood house that was famous for its crab cakes.
Here is the recipe. Patty Riordan Hutchinson, my brilliant sister, had a copy.
Please let know how your crab cakes turn out.
Ingredients
- 1lb Crabmeat. Drain and pick out shells.
- 4 to 6 slices of white bread. Remove crust. Cube and allow to dry out.
- Medium onion. Finely chopped.
- 1/2 green pepper. Finely chopped.
- 2 tablespoons of fresh or dried parsley. Finely chopped.
- 1 egg
- 1/3 to 1/2 cup mayo
- 1 tablespoon prepared mustard or 1 teaspoon dried mustard.
- 1 tablespoon Old Bay Seasoning
- 2 tablespoons Worcestershire sauce
Cube bread first so it can dry out.
Saute onion and green pepper until soft.
In a large bowl : Mix Egg, mayo, mustard, parsley, Old Bay, Worcestershire.
Add sautéed onion and green pepper.
Add bread cubes.
Mix well.
Fold in Crab meat gently as not to break up the crab lumps.
Shape your crab cakes gently. If there is too much moisture add more bread cubes or crumbs to help hold its shape.
Saute in peanut oil over medium heat for 6 to 7 minutes per side.
Or bake at 375 degrees for 15 minutes.
Riordan’s garnish for a Crab Cake Platter or Sandwich included homemade cocktail sauce, tartar sauce, and a fresh wedge of lemon.
Riordan’s used peanut oil for the deep fried foods.
Please let me know how you like this recipe.
Stay safe. Stay strong.
