Liturgical Year : Recipes : Baltimore Crab Cakes

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Catholic Recipe: Baltimore Crab Cakes

INGREDIENTS

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:

Food Categories

Often Made With

Tartare Sauce

Feasts

None

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

DIRECTIONS

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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