Maryland Crab Cakes

  • Yield 4 servings

A moist crab cake, perfect with cocktail, tartar, or Tabasco sauce


"When blue crabs were swimming the Chesapeake Bay, I would catch them, and steam them, setting aside the meat. Then my mother would make her special Maryland crab cakes."


1 egg
1/2 cup mayonnaise
1 tablespoon parsley
1 teaspoon dry mustard
1/2 teaspoon Old Bay seasoning
1/2 teaspoon baking powder
1 teaspoon Worcestershire sauce
1 pinch white pepper
1 slice white bread without crust, crumbed
1 pound back fin crabmeat


  1. Combine all ingredients except breadcrumbs and crab in a bowl and mix.
  2. Fold in crab meat and breadcrumbs softly, and form into cakes.
  3. Saute in vegetable shortening or butter.

Recipe by Bob Peters, Nokomis, Fla.