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T.L.'s Crab Cakes
  • 1 pound backfin crab meat
  • 1 egg yolk
  • 1 1/2 teaspoons salt
  • 1 teaspoon dry mustard
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons chopped parsley
  • 1 1/2 teaspoons paprika
  • 1 teaspoon butter, melted
  • bread crumbs
Pick over crab meat to remove shells. Add all other ingredients except bread crumbs and toss lightly. Shape into cakes, roll in bread crumbs and fry quickly in hot fat. Makes 6 to 8 cakes.
Crab cakes are wonderful when served with traditional accompaniments such as french fries, coleslaw, beer and lemon wedges. Some say spare the crab meat and skip the lemon juice. We let you be the judge.
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