Baltimore Crab Cakes

Baltimore Crab Cakes

I would only use canned crabmeat if I wasn't privileged to fresh crab.

-Sweet Mama Janisse



Creative Commons Creative Commons Attribution 2.0 Generic License   by  Ben Sutherland 


For 5 Serving(s) ()


  • 1 pound(s) can of back-fin lump crab meat or equal amount of claw crab meat
  • 1 tablespoon(s) horseradish mustard
  • 5 drop(s) Tabasco
  • cracker crumbs
  • 2 eggs
  • 2 tablespoon(s) mayonnaise
  • 0.25 teaspoon(s) salt
  • 0.13 teaspoon(s) pepper
  • 1 teaspoon(s) chopped parsley
  • oil for frying

Baltimore Crab Cakes Directions

  1. Combine all ingredients, except crumbs and oil together lightly. Form into desired size cakes. Do Not Pack .
  2. Firmly. Prepare cracker crumbs by rolling out saltine crackers into fme crumbs, then pat lightly onto the crab cake. 
  3.  Heat oil or fat in iron frying pan, allowing about 1 1/2 oil in depth. When hot, fry each cake until golden brown  on both sides. Remove from oil. Drain on absorben and serve immediately.
Tags:  crab, appetizer, fried

Nutrition facts

(lactose free)