Chef Dawson Flinchbaugh of Flinchy's shares his own recipe for Susquehanna Crab Cakes.
Instructions:
Finely dice the following:
- 1/2 Red Onion
- Red Bell Pepper
- 1/2 Yellow Bell Pepper
- 1/2 stalk of Celery
Sauté the above in butter, olive oil, & white wine until al dente, drain, reserve.
- 1 lb can Colossal Crab Meat
- 1 lb can Jumbo Crab Meat
- 1 Tbls Mayonnaise
- 2 Jumbo Eggs, mixed well with fork or whisk
- Dash Worcestershire Sauce
- Dash Texas Pete Hot Sauce
- Dash Old Bay
Instructions: Very gently and slowly mix all ingredients together with hands or a wooden/plastic spoon to avoid smashing or otherwise damaging the crab. Shape into desired size crab cakes and broil until crab is browning on the edges. Dust lightly with Hungarian Paprika.
