Ingredients
- 1lb. fresh lump or backfin crab meat, well picked over
- 2 eggs lightly beaten
- 2 TBS mayonnaise
- 1 TBS prepared horseradish
- 1 TBS prepared brown, spicy mustard
- 1 TBS minced parseley
- 1/4 tsp salt
- 1/4 tsp liquid hot pepper seasoning
- pinch of pepper
- 2/3 cup cracker meal
- 1/3 cup coooking oil
Directions
Mix crab well with all but last two ingredients and shape into cakes about 3"across and 1/2" thick; dip in cracker meal to coat well. Heat oil in a large, heavy skillet over moderately high heat until a cube of bread will sizzle, add cakes and brown 3-4 minutes on a side. Drain well on paper toweling and serve with tartar sauce. Makes 4 servings.
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Submitted 6/13/05.
Source: Doubleday cookbook
Submitted By: tc c
tc726@citrus.infi.net
Maryland Crab Cakes