Maryland Crab Cakes

A community recipe by kathryn.delaney

Not tested or verified by Nigella.com

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Introduction

In Maryland, a crab cake consits mostly of crabmeat. I wouldn't do it any other way. They can be made as appetizers, if your guests are lucky, or as an entree served with a grilled roll and fresh corn on the cob.

Ingredients

Serves: 4-6

½ crab meat (backfin, lump or jumbo lump - blue crab has the most flavour)
1 tablespoon Worcestershire sauce
3 drops tabasco (or any other hot sauce)
1 beaten egg
1 tablespoon dijon mustard
½ cup mayonnaise
20 crushed water biscuits (exactly 20)

Method

Maryland Crab Cakes is a community recipe submitted by kathryn.delaney and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Stir the Worcestershire, egg, mustard, mayo, and hot sauce together.

In a second bowl, crush the saltines over the crabmeat, then pour wet mixture over it and fold in.

Press into a biscuit cutter or ring mould to get equal sized patties, or use hands to make patties about 3/4 -1 inch thick.

At this point you can fry in olive or canola oil over medium heat until browned on both sides, or you can freeze on a cookie sheet and transfer to zip-lock bags until you want to defrost in the fridge.