Baltimore Crab Cakes

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Baltimore Crab Cakes."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/baltimore-crab-cakes-a-recipe.htm>  20 November 2008.

Baltimore Crab Cakes Photo
Baltimore Crab Cakes
Yield: Makes 6 servings (2 crab cakes each)
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Ingredients:
16
ounces lump crabmeat, picked over and flaked

1
cup saltine cracker crumbs, divided

2
eggs, lightly beaten

1/4
cup chopped green onions

1/4
cup minced fresh parsley

1/4
cup mayonnaise

2
tablespoons fresh lemon juice

1
teaspoon green pepper sauce

1/4
teaspoon salt

Black pepper

1/4
cup vegetable oil

2
tablespoons butter

Lemon wedges



Preparation:
1.
Combine crabmeat, 1/4 cup cracker crumbs, eggs, green onions, parsley, mayonnaise, lemon juice, pepper sauce, salt and pepper to taste in medium bowl; mix well. Shape mixture into 12 cakes, using 1/4 cup crab mixture for each.

2.
Place remaining 3/4 cup cracker crumbs in shallow bowl. Coat crab cakes with crumb mixture, lightly pressing crumbs into cakes. Place cakes on plate; cover and refrigerate 30 minutes to 1 hour.

3.
Heat oil and butter in large skillet over medium heat until butter is melted. Cook crab cakes 3 to 4 minutes until golden brown on bottoms. Turn and cook 3 minutes until golden brown and internal temperature reaches 170°F. Serve immediately with lemon wedges.



Nutritional Information:
Serving Size: 2 crab cakes
Cholesterol 54 mg
Total Fat 6 g
Calories from Fat 25 %
Calories 215


This recipe appears in: Southern