Maryland Crab Cakes

Well, here I am again writing about Crab cakes.  I am sure I have given you this tried and true recipe before, but do to the organization of my blog, I cannot refer you to when, very frustrating.  We have a ton of leftovers, but because cooked beef will keep longer than the left over crab, I decided to make crab cakes for dinner.  This is from a permanent hard copy I keep in my personal recipe file and I know I have made it before.  Hang in there, I have appealed to a genius and may get the problem solved. 

Ingredients:

1# crabmeat

1 egg

1 t Worcestershire sauce

1 t lemon juice

1 t seafood seasoning, I used Old Bay

1 t dried parsley flakes

¼ t dry mustard

1 T mayonnaise

1 t prepared mustard

¼ C crackers (Saltines)

2 T EVOO

Directions:

1.      Place crabmeat into a mixing bowl.

2.      In a separate small bowl, beat all remaining ingredients except the EVOO.

3.      Fold the mixture into the crab being careful not to break up the crabmeat. 

4.      Shape into 4 slightly flattened patties and chill for 1 hour. 

5.      You can either sauté the cakes in EVOO, I did not use 2 T, but sautéed them and Jim thought there were divine.

Just served with simple greens and cut up tomatoes.