Maryland Crab Cakes
Source of Recipe
Marlen on the internet
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
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.