Maryland Pavilion Crab Cakes |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
1 lb crabmeat |
2 eggs |
2 tablespoons mayonnaise |
1 tablespoon horseradish mustard |
1 tablespoon parsley, chopped |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 dash liquid hot pepper sauce |
crackers or cracker crumb |
oil (for frying) |
Directions:
1. In a bowl, combine crab meat, eggs, mayonnaise, horseradish mustard, chopped parsley, salt, pepper, and hot-pepper sauce. Mix lightly.
2. Separate and form into 12 to 16 small cakes; do not pack firmly.
3. Roll crackers into fine crumbs.
4. Pat the cracker crumbs lightly onto the crab cakes.
5. Heat oil to a depth of about 1/4 inch in a large skillet, or heat the oil in a deep fryer.
6. Fry crab cakes until golden brown, turning once. Drain on paper toweling.
7. Serves 6.
8. This recipe came from the Maryland Pavilion at the 1964-65 New York World's Fair.
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