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Crabtown Crab Cakes
  • 1 pound backfin crab meat
  • salt and pepper
  • 3 heaping tablespoons mayonnaise
  • 1 tablespoon prepared mustard
  • 1/4 cup milk
  • 1 egg (well beaten)
  • 12 saltine crackers
Mix the above 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, when cooked, will look like macaroons and are deliciously moist inside.)
This recipe is credited to Mrs. Becky Blizzard of Crisfield, MD and was the Second Place Winner in the 1975 National Hard Crab Derby in Crisfield, MD.
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