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Maryland Pavilion Crab Cakes
  • 1 pound jumbo lump crab meat
  • 2 eggs
  • 2 tablespoons mayonnaise
  • 1 tablespoon horseradish mustard
  • 1 tablespoon chopped parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • dash liquid hot-pepper sauce
  • crackers or cracker crumbs
  • oil for frying
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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