|Print Maryland crab and seafood recipes from www.crabplace.com|
Maryland Pavilion Crab Cakes
In a bowl, combine crab meat, eggs, mayonnaise, horseradish mustard, chopped parsley, salt, pepper and hot-pepper sauce. Mix lightly. Separate and form into 12 to 16 small cakes; do not pack firmly. Roll crackers into fine crumbs. Pat the cracker crumbs lightly onto the crab cakes. Heat oil to a depth of about 1/4 inch in a large skillet, or heat the oil in a deep fryer. Fry crab cakes until golden brown, turning once. Drain on paper toweling. Serves 6.
This recipe came from the Maryland Pavilion at the 1964-1965 New York World's Fair.
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