Anne Arundel County Maryland Crab Cakes

Ingredients

• 1 lb backfin crab meat or lump crabmeat (Maryland Blue)
• 4 tablespoons Hellmann's mayonnaise
• 1 teaspoon yellow mustard (French's)
• 2 tablespoons Worcestershire sauce
• 1/4 cup fresh ground black pepper (see note)
• 2 teaspoons salt (to taste)
• 1 teaspoon baking powder
• saltine crackers (1-2 packs, crushed with rolling pin)
• 1 extra large egg, beaten well
• 1/2 cup fresh parsley, Minced

Directions

1. 1

   In a large bowl, Hand pick Crabmeat and discard any shell particles.

2. 2

   Add Salt and Pepper (You can alter to taste but for best results don't.

3. 3

   alter the Pepper.) In another bowl mix all wet ingredients. Gently fold.

4. 4

   mixture into crabmeat. Add baking powder, and parsley. On a plate,

5. 5

   place your crushed saltines and scoop a medium sized crab cake from.

6. 6

   your mixture in your hands. Coat with cracker again just enough to cover.

7. 7

   your cake. In a skillet heat Vegtable Oil for frying (preferably cast iron pan).

8. 8

   gently place crab cakes in frying temperature oil and brown evenly on both sides. Be careful that your oil is not to hot and should not be smoking.

9. 9

   Crab Cakes are ready when brown on both sides usuallly a few minutes per side. DO NOT overcook. Drain on paper towels, and serve immediately.