{"id":5236,"date":"2013-09-10T09:58:36","date_gmt":"2013-09-10T13:58:36","guid":{"rendered":"http:\/\/marinersmenu.org\/?p=5236"},"modified":"2024-08-04T08:20:47","modified_gmt":"2024-08-04T12:20:47","slug":"maryland-style-crab-cakes","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/maryland-style-crab-cakes\/","title":{"rendered":"Maryland-Style Crab Cakes"},"content":{"rendered":"\n\n\n\n\n
Remove any shell or cartilage from crabmeat.<\/p>\n\n\n\n
In a medium bowl, combine mayonnaise, egg, mustard, onion, pepper, Tabasco, Worcestershire, Old Bay and parsley. Blend in \u00be cup crumbs. Gently mix in crabmeat, being careful not to break pieces apart.<\/p>\n\n\n\n
Shape into 6 or 8 crab cakes. Lightly coat with cracker crumbs. Heat oil and butter in a skillet to 350\u00b0 F. Cook crab cakes until golden brown, about 4 to 5 minutes. Flip over and repeat, cooking until done. Drain on paper towels.<\/p>\n\n\n\n