Maryland-Style Crab Cakes
Recipe
- 1 pound backfin or lump crabmeat
- ¼ cup mayonnaise
- 1 egg
- 1 teaspoon dry mustard
- ¼ cup finely chopped onion
- 2 tablespoons finely chopped sweet red pepper
- ½ teaspoon Tabasco sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 2 tablespoons finely chopped fresh parsley
- ¾ cup crushed saltine cracker crumbs
- 1 cup crushed saltine cracker crumbs for rolling cakes
- 3 tablespoons canola oil
- 3 tablespoons butter
Remove any shell or cartilage from crabmeat.
In a medium bowl, combine mayonnaise, egg, mustard, onion, pepper, Tabasco, Worcestershire, Old Bay and parsley. Blend in ¾ cup crumbs. Gently mix in crabmeat, being careful not to break pieces apart.
Shape into 6 or 8 crab cakes. Lightly coat with cracker crumbs. Heat oil and butter in a skillet to 350° F. Cook crab cakes until golden brown, about 4 to 5 minutes. Flip over and repeat, cooking until done. Drain on paper towels.
Contributed by Joyce Taylor MM2
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