Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Maryland Crab Cakes




Source of Recipe


Marlen on the internet


Recipe Introduction


These were very, very good. I used the canned Phillips backfin crabmeat. It is from Asia, not Maryland, but it is actually very tasty – firm, sweet and crabby tasting; actually much better than some of the ‘fresh’ crabmeat I’ve gotten at so-called seafood shops! I ended up needing about 16 saltines instead of the eight called for in the recipe (this may be because of the kind of crabmeat I used) and I added some white pepper.


List of Ingredients




1 lb. fresh backfin crabmeat
1 large egg
1 T. Worcestershire sauce
1 t. Old Bay seasoning, optional
2 T. regular, low fat or nonfat mayonnaise
8 saltine crackers, crumbled
Vegetable oil for sautéing


Recipe



Carefully remove the cartilage from the crabmeat, keeping the pieces as large as possible. Blot crabmeat with paper towels.

In a medium bowl, mix the egg, Worcestershire sauce, Old Bay, and mayonnaise until combined. Add crabmeat and crackers and toll lightly but thoroughly. Shape the mixture into 6 large crab cakes (I only got 5 medium crab cakes!) or 24 small balls. Place on a baking sheet or platter. If not cooking immediately, refrigerate covered.

Pour about 1/4” of oil into a large skillet and heat over moderate heat until hot. Add crab cakes or balls without crowding and sauté on each side until golden, about 2 to 4 minutes per side. Remove to paper towels to drain. Or, if desired, broil as close to unit as possible on each side until golden.