Everyone, and I mean EVERYONE, loves my mom's crab cakes. I have a difficult time eating crab cakes at restaurants because there's either too much filler of bread crumbs, too many spices or herbs, and the worst- bad crab meat! Mom's recipe is simple and only has one little secret.
1/4 cup italian bread crumbs (*Includes the parsley most recipes call for.) 2 tablespoon mayonnaise 1 tablespoon worcestershire sauce 1 tablespoon baking powder 1 teaspoon Old Bay Seasoning 1/4 teaspoon salt 1 teaspoon dijon mustard 1 egg beaten
and the secret…
1 pound of local Maryland, fresh caught, fresh cooked, fresh picked, lump crab meat!
Put bread crumbs in large bowl. Add mayonnaise and worcestershire sauce and mix together well. In a separate bowl beat the egg. Add remaining ingredients and mix lightly. Mom uses her (clean) hands and turns the ingredients together ever so gently, being careful to not break apart the lumps of crab meat! Shape into 4 patties then fry until golden-brown on both sides. Viola! Secret's out! Serve alone or on a Martin's potato roll.
Mom on "The Brooke".
A batch of Mom's crab cakes getting ready to be shipped to Montana.