Anne Arundel County Maryland Crab Cakes
- Ready In:
- 33mins
- Ingredients:
- 10
- Yields:
-
6 Crab Cakes
- Serves:
- 6
ingredients
- 1 lb backfin crab meat (Maryland Blue) or 1 lb lump crabmeat (Maryland Blue)
- 4 tablespoons Hellmann's mayonnaise
- 1 teaspoon yellow mustard (French's)
- 2 tablespoons Worcestershire sauce
- 1⁄4 cup fresh ground black pepper (see note)
- 2 teaspoons salt (to taste)
- 1 teaspoon baking powder
- saltine crackers (1-2 packs, crushed with rolling pin)
- 1 extra large egg, beaten well
- 1⁄2 cup fresh parsley, Minced
directions
- In a large bowl, Hand pick Crabmeat and discard any shell particles.
- Add Salt and Pepper (You can alter to taste but for best results don't.
- alter the Pepper.) In another bowl mix all wet ingredients. Gently fold.
- mixture into crabmeat. Add baking powder, and parsley. On a plate,
- place your crushed saltines and scoop a medium sized crab cake from.
- your mixture in your hands. Coat with cracker again just enough to cover.
- your cake. In a skillet heat Vegtable Oil for frying (preferably cast iron pan).
- gently place crab cakes in frying temperature oil and brown evenly on both sides. Be careful that your oil is not to hot and should not be smoking.
- Crab Cakes are ready when brown on both sides usuallly a few minutes per side. DO NOT overcook. Drain on paper towels, and serve immediately.
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Reviews
-
I doubled this recipe & made it as part of my contribution to a seafood fest potluck in our neighborhood & the crab cakes were a big hit ~ Really, really delicious! The only thing I changed was to cut back by almost half the amount of salt I used! Definitely a 5-star winner! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]
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A single guy that has been cooking since childhood, You name, it I can proably cook it!! Enjoy in the food lineup any ways ... Watching Food network, trying "New" recipes, and input from People.