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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Crab Cakes from The Tilghman Inn, MD Ingredients:
1 lb crabmeat, maryland lump crab meat or 1 lb backfin crab meat |
3 -6 saltines, crushed |
2 tablespoons parsley, chopped fresh parsley |
1 egg |
2 tablespoons mayonnaise |
2 tablespoons dry mustard |
1 tablespoon lemon juice |
1/4 teaspoon white pepper |
1/8 teaspoon worcestershire sauce (actually calls for a dash) |
Directions:
1. Toss first 3 ingredients together using just enough saltines to absorb moisture in crab meat. Mix remaining ingredients separately until smooth and FOLD into crab mixture. Shape into 4 crab cakes. Refrigerate at least 1 hour. Saute in fat ( I use butter ) for about 10 minutes each side. May be broiled. Broiling is, no doubt healthier, but I prefer fried.
2. If you freeze patties, you may find that they need firming up before frying. I patted them in bread crumbs. Could also try flour.
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