Prep 10 mins
Cook 15 mins
There are numerous recipes for Maryland Crab Cakes. I lived in Baltimore for many years and this is the best recipe for Crab Cakes that I had ever tasted.
- 1 lb backfin crab meat (artificial if desired)
- 2 cups cracker meal or 2 cups plain breadcrumbs
- 1 egg
- 1 tablespoon unsalted butter
- 2 tablespoons all-purpose flour
- 1 dash milk or 1 dash half-and-half
- 1 dash white port or 1 dash cream sherry
- 1 tablespoon mayonnaise
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- vegetable oil
- 1⁄4 teaspoon garlic powder
- 1⁄4 cup dried parsley flakes
- 1 teaspoon Old Bay Seasoning
- 3 slices white bread (finely torn)
- 3 drops Worcestershire sauce
- 1 tablespoon baking powder
- Pick through crabmeat to remove shell fragments.
- Place crabmeat into large mixing bowl.
- Add eggs, butter, flour, milk or half-and-half, Port Wine or Cream Sherry, salt, pepper, garlic powder, mayonnaise, baking powder, Worcestershire sauce, Old Bay seasoning& parsley flakes.
- Tear the 3 slices of white bread into small pieces& add into the rest of the ingredients.
- Mix well with large spoon.
- Place cracker meal onto a large plate.
- Form the mixture between the palms of your hands into the size of tennis balls, gently squeezing out excess juice, then somewhat or lightly flattening& forming the balls into the cakes about 1" to 1 1/2" thick.
- Dip& coat both sides of the cakes in the cracker meal or breadcrumbs& set them aside on another plate.
- Place vegetable cooking oil into a large skillet, just enough to cover the entire bottom.
- When the oil is hot, place on medium heat.
- Place the crab cakes into the skillet, being careful not to allow them to break apart.
- With 2 spatulas, gently turn the cakes over to do the other side, until both sides are a light golden brown.
- If you need to add a little more vegetable oil to prevent the cakes from burning, do so.
You are WAY overdoing it. You obviously lived here are but are not a true Baltimoron