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Baltimore Crab Cakes Recipe

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This recipe for Baltimore Crab Cakes, by , is from Family Favorites +, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Marie Jean Schirripa

Category:
Category:

Ingredients:  
Ingredients:  
1/2 Cup Mayonnaise
1 Large Egg Beaten
1 tbsp Dijon Mustard
1 tbsp Worcestershire Sauce
1/2 tsp Hot Sauce
1 Lb Jumbo Lump Crab Meat, picked over for shells or cartilage
20 Saltine Crackers Finely Crushed
1/4 Cup Canola Oil
Lemon Wedges

Tools:
Small Bowl
Med/Large Bowl
Zip lock bag or Mini Chopper
1/3 Measuring cup
10/12 Fry Pan

Directions:
Directions:
Place crackers in a zip lock bag, remove as much air as possible and crush crackers finely, (I pound them with a meat tenderizer and then use a rolling pin, whatever works for you, if you have a mini chopper, grind them)
In a small bowl Whisk Mayo, Egg, Mustard, Worcestershire and Hot Sauce, in a Med/Large bowl toss the Crab meat with cracker crumbs, gently fold in mayo mixture, cover and refrigerate at least 1 hour, overnight is good. Using 1/3 cup scoop crabmeat, lightly pack it and shape into a pattie about 1/2 thick.
Heat oil in fry pan, add cakes and cook approximately 3 minutes per side or until golden, adjust heat as necessary. Drain on paper towel and serve with lemon wedges.

Number Of Servings:
Number Of Servings:
Approximately 8
Personal Notes:
Personal Notes:
Great lunch served with lettuce & tomato and a good cold slaw.
Ive made these with 1/4 measuring cup, as to make sliders, served on slider buns with Lettuce and Tomato, choice of sauces ie: Russian Dressing, Tartar Sauce, Honey Mustard, Chipotle etc, this way will make about a dozen or so, recipe can be doubled if necessary.

 

 

 

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