Crab Cakes

Crab Cakes are enjoyed from the Eastern Shore of Maryland all the way to the Gulf Coast of Texas. Although some people like to add onions, green pepper, celery and who-knows-what to them, this recipe is for true Maryland style crab cakes- just crab meat, a little seasoning, and some stuff to hold it together.

  • 1 pound lump crabmeat
  • 2 slices bread, toasted and finely crumbled
  • 1/4 cup Mayonnaise
  • 2 eggs, beaten
  • 2 teaspoons Old Bay Seasoning
  • 1 tablespoonbacon drippings

Gently pick over crab meat to remove any bits of shell, being careful not to break it up.
In a mixing bowl, whisk together Mayonnaise, eggs and Old Bay seasoning. Add bread crumbs and crab meat. GENTLY fold mixture together with a rubber spatula, again being careful not to break up the crab.

Form the crab mixture into cakes 1/2 inch thick.

Put the bacon drippings into a heavy skillet and heat over medium-high heat until the bacon grease is almost at the smoking point.

Fry cakes on medium heat until browned on each side. Turn only once.

(c) 2005 Rick McDaniel

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