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Catholic Recipe: Baltimore Crab Cakes


  • 2 cups crabmeat (fresh or canned), drained, boned, and flaked
  • 2 eggs, slightly beaten
  • 1/4 cup melted butter or margarine
  • 2 hard-cooked eggs, chopped
  • 1 Tablespoon chopped parsley
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • dash cayenne
  • 1 cup finely crushed saltines
  • vegetable oil
  • Tartare sauce (see recipe)
  • Details

  • Serves: 4
  • Prep Time: 2 hours
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin:

Crab cakes is a favorite way to serve crab meat, and Maryland is famous for their crab cake recipes.


Combine crabmeat, beaten eggs, melted butter, chopped hard-cooked eggs, parsley, salt, pepper, and cayenne; toss together lightly; chill 1 hour. Shape mixture into 8 medium-sized patties. Coat patties with cracker crumbs. Pour oil to a depth of 3 inches into heavy skillet; heat to 375°. Fry cakes, 2 at a time, for 3 minutes or until golden brown; drain. Serve with Tartare Sauce (see recipe) or lemon slices, if desired. Makes 4 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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