Maryland Crab Cake

16 oz All Natural Backfin crabmeat
2/3 cup crushed saltines
2 large eggs, beaten
4 tbs mayonnaise
1 tsp Worcesteshire
1 1/3 tbs Dijon mustard
1 1/3 tbs chopped parsley
1/3 tsp pepper
1/3 tsp salt
1 1/3 tbs Old Bay
Drain and flake crabmeat. Remove any shell pieces. In a large bowl mix the bread, egg and remaining ingredients. Add the crabmeat to the egg mixture and gently blend the ingredients together. Form the cakes by hand to about 3 inches by 1 inch but do not pack the mixture too firmly. Cover loosely with wax paper and refrigerate for at least 1 hour before cooking.
To broil: Place under a preheated broiler turning once, about 4 to 5 minutes on each side or until nicely browned.
To fry: Cakes can be fried in hot oil in a heavy skillet, about 4 minutes on each side or until golden brown. Remove with a slotted utensil and place on paper towels to drain.
Option: Serve with cocktail or tartar sauce.

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