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Gloria Davis's Maryland Crab Cakes
- 2 eggs
- 2 slices white bread, cut into ½-inch pieces
- 1 pound backfin crab meat
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon horseradish
- parsley, minced
- salt and pepper, to taste
- 1 tablespoon butter, for frying
- 4 soft rolls for serving
Mix together eggs and bread. Add remaining ingredients, except butter and rolls, and mold into six patties.
Melt butter in frying pan over medium heat and fry crab cakes on both sides until golden brown. Serve on warmed rolls.