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Lily's Crab Cakes
This recipe won first prize in the crab cake division and grand prize overall at the 48th National Hard Crab Derby, Crisfield, MD.
Credited to Lillian Flugrath of Columbia, MD.
- 1 pound backfin crab meat
- 2 tablespoons dried parsley flakes
- 1 slice white bread made into crumbs
- ¼ teaspoon dried lemon peel
- 1 egg
- 1 egg yolk
- 3 tablespoons mayonnaise
- 2 teaspoons horseradish
- 2 teaspoons horseradish mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon white wine Worcestershire sauce
- 5 drops Tabasco sauce
- 1/8 teaspoon freshly ground black pepper
- vegetable oil for frying
Put crab meat in a large bowl. If it is wet, gently pat dry with a paper towel. Add parsley, breadcrumbs and lemon peel and toss lightly with a fork.
In a separate bowl or glass measuring cup, beat egg and egg yolk lightly with a wire whisk. Add horseradish, horseradish mustard, Worcestershire sauce, white wine Worcestershire sauce, Tabasco sauce and pepper and beat until smooth again. Pour half of the liquid mixture over the crab meat mixture and toss lightly with a fork. Add the remaining liquid ingredients and toss lightly again.
Gently pat crab cake mixture into patties, about one-third cup each. Chill crab cakes a half hour before frying. Heat a heavy iron skillet and add ¼ inch vegetable oil. When oil is hot, fry crab cakes over medium heat until golden brown on both sides, 4-6 minutes per side. Drain on paper towels. Serve with crackers or rolls and your favorite sauce.