Maryland Crab Cakes
A community recipe by kathryn.delaneyNot tested or verified by Nigella.com
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Stir the Worcestershire, egg, mustard, mayo, and hot sauce together. In a second bowl, crush the saltines over the crabmeat, then pour wet mixture over it and fold in. Press into a biscuit cutter or ring mould to get equal sized patties, or use hands to make patties about 3/4 -1 inch thick. At this point you can fry in olive or canola oil over medium heat until browned on both sides, or you can freeze on a cookie sheet and transfer to zip-lock bags until you want to defrost in the fridge.
Introduction
In Maryland, a crab cake consits mostly of crabmeat. I wouldn't do it any other way. They can be made as appetizers, if your guests are lucky, or as an entree served with a grilled roll and fresh corn on the cob.
Ingredients
Serves: 4-6
- ½ crab meat (backfin, lump or jumbo lump - blue crab has the most flavour)
- 1 tablespoon Worcestershire sauce
- 3 drops tabasco (or any other hot sauce)
- 1 beaten egg
- 1 tablespoon dijon mustard
- ½ cup mayonnaise
- 20 crushed water biscuits (exactly 20)
Method
Maryland Crab Cakes is a community recipe submitted by kathryn.delaney and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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