Recipe by Titanic1912
This is the "Original" Crab Cake recipe handed down by my Dad's family for generations. It is Quick and easy. This is Actually the real way Maryland crab cakes have been enjoyed for decades, NO OLD BAY in true Maryland crab cakes, Don't get me wrong, I love Old Bay, but in keeping with old Maryland tradition this is a True Original.
Top Review by Sydney Mike
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]
- 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 See How It's Made
- 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.