Maryland Crab Cakes

Course : Seafoods
Serves: 6 serv. or 24 appetizers
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1 pound fresh back fin crab meat
1 large egg
1 tablespoon worcestershire sauce
1 teaspoon old bay seasoning -- (optional)
2 tablespoons regular -- low-fat or non-fat mayonnaise
8 pieces saltine crackers -- crumbled
3 Cup vegetable oil for sauteeing -- (optional)
1 bottle cocktail sauce or tartar sauce

Preparation / Directions:

Carefully remove the cartilage from the crab meat, keeping the pieces as large as possible. Blot crab meat with paper towels. In a medium bowl, mix the egg, Worcestershire sauce, Old Bay and mayonnaise until combined. Add crab meat and crackers and toss lightly but thoroughly. Shape the mixture into 6 large crab cakes or 24 small crab balls. Place on a baking sheet or platter. If not cooking immediately, refrigerate covered. To cook on the stove: Pour about 1/4-inch oil into a large skillet and heat over moderate heat until hot. Add crab cakes or balls without crowding and saute on each side until golden, about 2 to 4 minutes per side. Remove to paper towels to drain. To broil: Preheat broiler to high and broil as close to unit as possible until golden on each side. Serve with cocktail sauce and/or tartar sauce. Prep Time: 10 minutes Cook Time: 5 minutes


Nutritional Information:

182 Calories (kcal); 7g Total Fat; (36% calories from fat); 8g Protein; 20g Carbohydrate; 187mg Cholesterol; 515mg Sodium

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