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Chesapeake Bay Crab Cakes
Submitted by Casey Loranger
2 tablespoons mayonnaise
1 teaspoon dry mustard
dash Tabasco sauce
1 pound back fin crabmeat, fresh not pasteurized
8-10 Hy-Top or Ritz crackers to make 1/4 cup cracker crumbs
1/2 teaspoon ground black pepper
1-2 teaspoons Old Bay seasoning
2 teaspoons Worcestershire sauce
Olive Oil or butter for pan frying
2 teaspoons butter
To make cracker crumbs, place the eight to ten Hy-Top crackers in a
plastic sandwich bag and roll into fine crumbs with a heavy wooden rolling
In a small bowl, mix egg, mayo, dry mustard, pepper, Old Bay,
Worcestershire and Tabasco until frothy.
Place the crabmeat in a medium bowl and pout the lizuid mixture over
top. Sprinkle on the cracker crumbs.
Gently toss together taking care not to break up the lumps of crab meat.
Form into four crab cakes and dust each side with the paprika.
Melt butter in a skillet and brown cakes approximately 3 to 5 minutes on