Maryland Pavilion Crab Cakes

40 minutes Servings: 6.0 No ratings yet

Maryland Pavilion Crab Cakes

40 minutes Servings: 6.0 No ratings yet

Ingredients

1/4 teaspoon salt
oil ( for frying)
1/8 teaspoon pepper
2 eggs
1 tablespoon parsley, chopped
2 tablespoons mayonnaise
1 dash liquid hot pepper sauce
1 tablespoon horseradish mustard
crackers or cracker crumbs
1 lb crabmeat

Directions

  • 1 In a bowl, combine crab meat, eggs, mayonnaise, horseradish mustard, chopped parsley, salt, pepper, and hot-pepper sauce. Mix lightly.
  • 2 Separate and form into 12 to 16 small cakes; do not pack firmly.
  • 3 Roll crackers into fine crumbs.
  • 4 Pat the cracker crumbs lightly onto the crab cakes.
  • 5 Heat oil to a depth of about 1/4 inch in a large skillet, or heat the oil in a deep fryer.
  • 6 Fry crab cakes until golden brown, turning once. Drain on paper toweling.
  • 7 Serves 6.
  • 8 "This recipe came from the Maryland Pavilion at the 1964-65 New York World's Fair."

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