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Maryland Pavilion Crab Cakes


1 pound crab meat
2 eggs
2 tablespoons mayonnaise
1 tablespoon horseradish mustard
1 tablespoon chopped parsley
1/4 teaspoon salt
1/8 teaspoon pepper
dash liquid hot-pepper sauce
crackers or cracker crumbs
oil for frying

In a bowl, combine crab meat, eggs, mayonnaise, horseradish mustard, chopped parsley, salt, pepper, and hot-pepper sauce. Mix lightly. Separate and form into 12 to 16 small cakes; do not pack firmly. Roll crackers into fine crumbs. Pat the cracker crumbs lightly onto the crab cakes. Heat oil to a depth of about 1/4 inch in a large skillet, or heat the oil in a deep fryer. Fry crab cakes until golden brown, turning once. Drain on paper toweling.

Serves 6.

"This recipe came from the Maryland Pavilion at the 1964-65 New York World's Fair."




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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