Great-Grandma Robb’s Maryland Crab cakes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb Backfin Crabmeat
1 tsp lemon juice
10 Saltine crackers, crushed
1 tsp dry mustard
1 tsp Old Bay seasoning (or more to taste)
½ cup mayonnaise
1 egg
2 tbsp fresh parsley, coarsely chopped
2 tbsp butter
1 tbsp oil
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Directions: |
Directions:Pick crabmeat out of shells. Place in a large bowl. Sprinkle lightly with lemon juice.
Place all other ingredients on top of crab meat and mix gently with hands until all ingredients are evenly incorporated.
Let sit in the fridge for at least an hour to allow all of the ingredients to set.
Then, form mixture with hands into 6-8 evenly sized crab cakes.
Heat butter and oil in large saucepan over medium heat. Once butter and oil are hot, fry crab cakes slowly until brown, about 5 minutes. Flip crab cakes and then cook an additional 5 minutes. Cooking time may vary based on thickness of cakes.
Serve warm with tartar sauce. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:75 minutes |
Personal
Notes: |
Personal
Notes: Our family enjoyed Grandma Robb’s crab cakes every summer when we visited Baltimore. We would lay out a roll of paper and spread out the crabs, and everyone in the family had to pitch in to help pick out the meat. It was a family effort and so many memories were made sitting around that roll of paper.
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