Saturday, January 5, 2013

Favorite Maryland Crab Cakes

Contributor: Janine Yates
2002 Cowley Cookbook

3 cans crab, drained (or 1 lb fresh)
20 saltine crackers, crushed fine
1 1/2 tsp Old Bay seasoning
2 T dried parsley, crushed
1/2 cup mayonnaise
1 T Worcestershire sauce
1 large egg
3 shots Tabasco sauce
1 tsp dry mustard or 1 T Dijon mustard

Combine and form into patties. Cook in vegetable oil until golden brown. Turn over, reduce heat slightly and cook until firm.  Makes 4 servings.

Printable Version

No comments:

Post a Comment