Baltimore Crab Cakes
Amy
ingredients
- 2 large eggs, well beaten
- 1/2 cup chopped celery
- 1 cup crushed saltines
- 1 TBs Dijon mustard
- 1 tsp Old Bay seasoning
- 1/4 tsp red hot pepper flakes
- 2 tsp Worcestershire sauce
- 2 TBs finely chopped parsley
- 1/2 cup finely chopped green onion
- Salt and fresh ground pepper to taste
- 1 pound crab meat, lump preferred, shell and cartilage removed
- 1/2 cup fresh bread crumbs
- 1/4 cup vegetable oil
directions
- 1
In a large mixing bowl, combine eggs, celery, saltines, mustard, Old Bay, pepper flakes, Worcestershire sauce, parsley, green onion, salt and pepper, and blend well. Add the crab meat, folding it lightly without breaking it up.
- 2
Divide the mixture into 12 equal portions. Shape them into hamburger-like patties. Dredge them lightly in the bread crumbs.
- 3
Heat approximately 2 TBs of the oil in a nonstick skillet over medium heat. Saute the crab cakes 2-3 minutes on each side or until golden brown, using the remaining oil if necessary. Drain on paper towels immediately. Serve with remoulade sauce. (Found under “everything else” section)
notes
Budgie was excited about this one...
Source: Amy
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