Maryland Crab Cakes

Southern Living
Gentle mixing is the secret to these succulent crab cakes. Use only enough crackers to hold the mixture together. Old Bay seasoning, a favored Chesapeake crab boil seasoning, is available on the supermarket spice aisle.
Makes 4 servings


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1 pound fresh crabmeat
6 to 8 saltine crackers, finely crushed
1/2 cup mayonnaise
1 large egg, lightly beaten
1 tablespoon minced fresh parsley
1 1/2 teaspoons Old Bay seasoning
1/2 teaspoon dry mustard
1/2 teaspoon pepper
1/2 teaspoon Worcestershire sauce
2 tablespoons butter or margarine
Garnishes: fresh watercress, lemon slices


Prep: 20 Minutes
Cook: 10 Minutes

Drain crabmeat, removing any bits of shell.

Combine crushed crackers and next 7 ingredients; gently fold crabmeat into mixture. Shape into 8 thin patties.

Melt butter in a skillet over medium heat. Add crab cakes; cook, in batches, 4 to 5 minutes on each side or until golden. Drain on paper towels. Garnish, if desired. Serve crab cakes with Caper Sauce.

Created date

May 2005