The reason Cantler's crab cakes are so special is because they
are made with great care.
We use the freshest domestic crabmeat pressed with our other ingredients
the crab, not overpowering the delicate flavor. Each crab cake
is shaped by hand and made
fresh daily. The key ingredient is the love we put into it.
- Chef Paul Kerner
Cantler's Riverside Inn's Lump Crab Cakes Yield: Six to eight 5-ounce lump crab cake balls
pounds lump crabmeat
dashes Tabasco sauce
Tablespoon lemon juice
of salt and white pepper
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.