Mmmm…Maryland crab cakes! There are so many recipes for crab cakes, but this one is definitely a keeper. Check out this simple but tasty recipe…
There are a lot of crab cake recipes in Maryland, but this simple Crisfield recipe really brings out the pure essence of the crab meat. I got this recipe from The Chesapeake Bay Cookbook by John Shields and I love it. It’s a pure crab delight! Enjoy. Tom~
1 egg, beaten / 1/2 cup (1/4 pound) butter, melted / 1 tablespoon fresh lemon juice / 1 tablespoon Worcestershire sauce / 2 tablespoons chopped fresh parsley / 1 pound backfin crabmeat, picked over for shells / 1 cup dried bread crumbs / vegetable oil. for frying
In a small bowl mix together well egg, butter, lemon juice, Worcestershire, and parsley. Place crabmeat in a bowl and pour egg mixture over the top. Mix gently, then sprinkle with bread crumbs and toss. Form mixture into 8 cakes.
In a heavy skillet pour in oil to a depth of about 1/2 inch. Fry crab cakes in hot oil on both sides until golden brown, about 3 minutes per side. Remove with a slotted utensil to paper towels to drain. (These crab cakes are also wonderful broiled.)