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Crabtown Crab Cakes
This recipe was the Second Place Winner in the 1975 National Hard Crab Derby in Crisfield, MD.
Credited to Mrs. Becky Blizzard of Crisfield, MD.
- 1 pound backfin crab meat
- salt and pepper
- 3 heaping tablespoons mayonnaise
- 1 tablespoon prepared mustard
- ¼ cup milk
- 1 egg, well beaten
- 12 saltine crackers
Mix all ingredients well. Drop by tablespoonful onto well-greased cookie sheet. Put slivers of butter on top of each cake. Place under broiler for 3 minutes, then slide in bottom of oven for 15 minutes to brown well.
The cakes will look like macaroons and are deliciously moist inside.