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Maryland Crab Cakes
From Marlene Sorosky
1996

Ingredients
  • 1 lb. fresh backfin crabmeat
  • 1 large egg
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. Old Bay Seasoning, optional
  • 2 tbsps. regular, low-fat, or nonfat mayonnaise
  • 8 saltine crackers, crumbled
  • vegetable oil for saute'ing
  • optional Homemade Cocktail Sauce

  • Directions

    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 toss lightly but thoroughly. Shape the mixture into 6 large crab cakes or 24 small crab balls. Place on a baking sheet or platter. If not cooking immediately, refrigerate covered.

    Pour about 1/4 inch of oil into a large skillet and heat over moderate heat until hot. Add crab cakes or balls without crowding and saute' 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.

    Serve with Homemade Cocktail Sauce. Makes 6 main-dish crab cakes or 24 appetizer crab balls.

    Marlene Sorosky, award-winning cookbook author (copyright 1992).





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