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Polly's Crab Cakes
  • 1 pound backfin crab meat
  • 3 heaping tablespoons Miracle Whip
  • juice of 1/2 lemon
  • parsley (1 teaspoon sniped)
  • 1 teaspoon Worcestershire sauce
  • salt and pepper
  • 1/4 teaspoon wet mustard
  • 1 egg
Add all ingredients to crab meat and mix together gently. Pat into desired size of patty. Dip into beaten egg and then into cracker crumbs. Fry quickly in hot fat.
This recipe is credited to Mrs. Polly Lohmeyer of Crisfield, MD and was the Portable Appliance Winner in the 1965 National Hard Crab Derby in Crisfield, MD.
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