Baltimore Crab Cakes the Editors of Publications International, Ltd.
Baltimore Crab Cakes
Makes 6 servings (2 crab cakes each)
|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|
|2||tablespoons fresh lemon juice|
|1||teaspoon green pepper sauce|
|1/4||cup vegetable oil|
- 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.
- 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.
- 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.
|Serving Size:||2 crab cakes|
|Total Fat||6 g|
|Calories from Fat||25 %|
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