An easy and authentic version of this Maryland classic. The key to Maryland crab cakes is not to over mix and shred the crab.
Yields: 6 Maryland Crab Cakes
Yields: 6 Maryland Crab Cakes
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
- 1 pound backfin Blue crab meat or other lump crab meat
- 8 saltine crackers
- 1 egg beaten
- 2 tbsp mayonnaise
- 1 tsp mustard
- 1/4 tsp Worcestershire
- 1/2 tsp Old Bay seasoning
- salt to taste
- 2 tbsp vegetable oil
Preparation:
- Carefully check the crab meat for any cartilage. Put meat in a bowl and set it aside.
- Crush the saltine crackers very fine and mix with all the other ingredients. Gently fold in the crab. Only mix enough to combine ingredients. You don't want to break up the crab into fine shreds. Shape into 6 crab cakes, and refrigerate for at least 1 hour.
- Heat about 2 tablespoons of vegetable oil in a non-stick frying pan. Sauté until golden brown on each side. This will only take about 3-5 minutes per side.
