Cantler's
No better first People.Food.Place. blog topic than Cantler's. Hidden down a back winding road in a residential neighborhood, it's the real deal. Five generations of Cantlers have worked the seafood industry and Jimmy, who worked as a waterman on the Chesapeake Bay, started the place with his wife in 1974. It's well worth the trek but expect long lines at the door and the parking lot! Cantler’s made it into the 2012 U.S. News Travel America’s Best Seafood and the 2011 CNN Travel America’s Favorite Seafood Dives listings.
Cantler’s Riverside Inn’s Lump Crab Cakes
courtesy Chef Paul Kerner
Ingredients
2 pounds lump crabmeat
1 teaspoon parsley
1 cup mayonnaise
1 egg
Pinch of paprika
2 dashes Tabasco sauce
1 Tablespoon lemon juice
Pinch of salt and white pepper
Directions
- Mix all ingredients except for the lump meat.
- After all ingredients are mixed well, fold the dressing in with the crabmeat without breaking up the crabmeat.
- Form 5-ounce balls. Bake in 350°F oven for 10 minutes.
- Serve with a parsley garnish and lemon wedge on the side.
- makes 6 to 8, 5-ounce small lump crab cakes
http://www.crabcakeguy.com/annapolis-marylands-cantlers-crab-cake-recipe/