A classic recipe for Maryland-style crab cakes, featuring flavorful crab claw meat with minimal filler. Seasoned with horseradish and Tabasco, these cakes are coated in cracker crumbs and fried to a perfect golden brown.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 lb. | Crab Claw Meat, picked for shells |
| 2 | Eggs, lightly beaten |
| 2 tbsp | Mayonnaise |
| 1 tbsp | Prepared Horseradish |
| 1 tbsp | Chopped Parsley |
| 1 dash | Tobasco Sauce |
| 1/4 tsp | Salt |
| 1/8 tsp | Pepper |
| Approx. 1 cup | Fine Cracker Crumbs |
| As Needed | Oil or Butter, for frying |
Instructions
- Roll out crackers into fine crumbs. Place the crumbs on a plate or shallow dish.
- In a medium bowl, gently combine the crab meat, eggs, mayonnaise, horseradish, parsley, Tabasco sauce, salt, and pepper. Be careful not to overmix, as this can make the crab cakes tough.
- Shape the crab mixture into cakes. The size is up to you, but they are typically about 1/2 to 3/4 inch thick and 2-3 inches in diameter.
- Gently pat each crab cake into the cracker crumbs, coating both sides lightly.
- Heat a large skillet over medium-high heat. Add enough oil (vegetable, canola, or another high-heat oil) or butter to coat the bottom of the pan. Once hot, carefully place the crab cakes in the skillet, leaving some space between them.
- Fry for about 3-5 minutes per side, or until golden brown and heated through. The internal temperature should reach 145°F (63°C).
- Remove the crab cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve immediately.
