Anne Arundel County Maryland Crab Cakes

Total Time: 33 mins Preparation Time: 25 mins Cook Time: 8 mins

Ingredients

• 1 lb backfin crab meat (maryland blue) or 1 lb lump crabmeat (maryland blue)
• 4 tablespoons hellmann's mayonnaise
• 1 teaspoon yellow mustard (french's)
• 2 tablespoons worcestershire sauce
• 1/4 cup fresh ground black pepper (see note)
• 2 teaspoons salt (to taste)
• 1 teaspoon baking powder
• saltine crackers (1-2 packs, crushed with rolling pin)
• 1 extra large egg, beaten well
• 1/2 cup fresh parsley, minced

Recipe

• 1 in a large bowl, hand pick crabmeat and discard any shell particles.
• 2 add salt and pepper (you can alter to taste but for best results don't.
• 3 alter the pepper.) in another bowl mix all wet ingredients. gently fold.
• 4 mixture into crabmeat. add baking powder, and parsley. on a plate,
• 5 place your crushed saltines and scoop a medium sized crab cake from.
• 6 your mixture in your hands. coat with cracker again just enough to cover.
• 7 your cake. in a skillet heat vegtable oil for frying (preferably cast iron pan).
• 8 gently place crab cakes in frying temperature oil and brown evenly on both sides. be careful that your oil is not to hot and should not be smoking.
• 9 crab cakes are ready when brown on both sides usuallly a few minutes per side. do not overcook. drain on paper towels, and serve immediately.